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Southwestern Chicory Salad Recipe

Southwestern Chicory Salad Recipe

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Ingredients

Count

Nutrition

287

Calories

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Ingredients:

Serving

1 1/2 tbsp extra-virgin olive oil
1 tbsp white-wine vinegar
1/2 tsp dijon mustard
1/4 tsp chili powder
1 navel orange
3 cups packed chicory ( curly endive) or escarole, washed well , spun dry, and chopped
1 large vine-ripened tomato , cut into 1/2-inch pieces
1 avocado (preferably california), pitted, peeled , and cut into 1/2-inch pieces
1/2 small red onion, sliced thin

Directions:

In a salad bowl stir together oil, vinegar, mustard, and chili powder. With a sharp knife cut a slice from top and bottom of orange to expose flesh and arrange orange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut sections free from membranes. To dressing add orange sections and remaining ingredients and toss to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	286.69 Kcal (1200 kJ)
Calories from fat	192.58 Kcal
		% Daily Value*
Total Fat	21.4g	33%
Sodium	71.68mg	3%
Potassium	642.63mg	14%
Total Carbs	24.13g	8%
Sugars	8.84g	35%
Dietary Fiber	7.07g	28%
Protein	2.53g	5%
Vitamin C	11.9mg	20%
Iron	1.7mg	9%
Calcium	52.1mg	5%

Amount Per 100 g
Calories	146.54 Kcal (614 kJ)
Calories from fat	98.43 Kcal
		% Daily Value*
Total Fat	10.94g	33%
Sodium	36.64mg	3%
Potassium	328.48mg	14%
Total Carbs	12.33g	8%
Sugars	4.52g	35%
Dietary Fiber	3.61g	28%
Protein	1.29g	5%
Vitamin C	6.1mg	20%
Iron	0.8mg	9%
Calcium	26.6mg	5%

* 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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