Baby Chard Salad With Orange Raspberry Vinaigrette Recipe
Servings: 4
Ingredients
- 1/2 c. fresh raspberries
- 1/3 c. fresh orange juice
- 1 1/2 Tbsp. almond or possibly hazelnut oil
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp sugar
- 1/4 lb very young red Swiss chard leaves
- 1/8 lb mesclun
- 1/3 c. minced toasted almonds or possibly hazelnuts
- 1 sm red onion, thinly sliced
- 1/2 c. fresh raspberries
Directions
- Place all ingredients for vinaigrette in blender or possibly food processor; process till smooth. Strain before pouring over salad.
- In medium bowl, gently combine salad ingredients. Drizzle vinaigrette over salad and serve at once.
- Note: Nut oils (almond, hazelnut or possibly walnut) are highly perishable and should be refrigerated.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 64 | 57% |
| Total Fat 7.38g | 9% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 250mg | 7% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.09g | 4% |
| Protein 2.08g | 3% |
