Green Salad with Grapefruit and Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 80.4 μg | (134 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
Preparation steps
Separate the lettuce into individual leaves. Rinse, trim, and dry the lettuce. Rinse and dry the leaves, then cut into 5 cm (approximately 2 inch) long pieces.
Peel the orange, making sure to remove all of the bitter white pith. Remove the whole fruit segments, catching any juice created in a bowl. Squeeze the remaining pulp into the bowl. Follow the same procedure with the grapefruit, but you don't need to save the juice as it's not needed.
Mix the orange juice with the vinegar, and mustard. Gradually incorporate the oil, until a thick dressing forms. Season to taste with salt, pepper, and sugar. Drizzle the lettuce with the dressing, and toss until coated well. Arrange the lettuce on plates, and top with the orange and grapefruit segments. Sprinkle with the pine nuts, garnish with the chives, and serve.
