Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad) Recipe

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Los Angeles Ensalada Espanola   (L. A.  Chopped Spanish Salad)
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Ingredients:

Directions:

  1. Preheat the oven to 250 F, roast the squash and beets in a small baking pan just until tender, about 12 minutes, allow to cool.
  2. Increase oven temperature to 350 F and toast pistachios for 5 to 7 minutes until lightlt toasted, allow to cool.
  3. In a large bowl, toss together the roasted tomatoes, butternut squash, beets, pistachios, fennel, celery, cucumber, currants, piquillo peppers, grated cheeses and mixed greens.
  4. In a small bowl mix , whisk together the balsamic vinegar and olive oil, stir in raisins.
  5. Drizzle dressing over the salad, sprinkle with a dash of salt and toss to combine.
  6. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 400.42 Kcal (1676 kJ)
Calories from fat 203.48 Kcal
% Daily Value*
Total Fat 22.61g 35%
Cholesterol 11.19mg 4%
Sodium 353.35mg 15%
Potassium 1367.11mg 29%
Total Carbs 41.87g 14%
Sugars 29.32g 117%
Dietary Fiber 8.26g 33%
Protein 12.83g 26%
Vitamin C 58.3mg 97%
Vitamin A 0.1mg 3%
Iron 2.2mg 12%
Calcium 283.3mg 28%
Amount Per 100 g
Calories 91.77 Kcal (384 kJ)
Calories from fat 46.63 Kcal
% Daily Value*
Total Fat 5.18g 35%
Cholesterol 2.57mg 4%
Sodium 80.98mg 15%
Potassium 313.31mg 29%
Total Carbs 9.6g 14%
Sugars 6.72g 117%
Dietary Fiber 1.89g 33%
Protein 2.94g 26%
Vitamin C 13.4mg 97%
Iron 0.5mg 12%
Calcium 64.9mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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