Mixed Greens with Beets and Oranges
Mixed Greens with Beets and Oranges - Packed with fresh flavor!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 47.9 μg | (80 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the vinaigrette
- 2 Tbsps white balsamic vinegar
- 3 Tbsps olive oil
- 1 Tbsp Nut oil (such as walnut, pumpkin)
- salt
- freshly ground peppers
- For the salad
- 1 red onion
- 1 red Bell pepper
- 2 small Beets (vacuum-packaged and pre-cooked)
- 8 ozs green Lettuce (such as Romaine lettuce and frisee)
- 2 Tbsps Mixed nuts (such as pumpkin seeds, sunflower seeds or pine nuts)
- 1 Orange
- 1 Tbsp dried Cranberry
- 4 ozs Cherry tomatoes
- 1 small Cucumber
- 1 small carrot
- 3 ozs blanched Green beans
Preparation steps
Rinse and thinly slice cucumber. Rinse and halve tomatoes. Peel carrot and cut into strips with a vegetable peeler or grater. Peel, halve and thinly cut scallions crosswise. Rinse and halve peppers, remove seeds and ribs, and cut into thin strips. Cut beet into slices. Rinse lettuce, spin dry and tear into bite-sized pieces. Toast seeds in a dry pan until fragrant. Remove from heat and let cool. Cut peel and pith from orange. With a sharp knife, cut out orange segments. Squeeze remaining orange over a bowl and reserve juice.
For the vinaigrette: Whisk vinegar, reserved orange juice, and both types of oil. Season with salt and pepper.
Combine all salad ingredients in a large bowl. Sprinkle with nuts and cranberries and toss with the vinaigrette.
