Try this Arugula Endive Salad with White Wine Vinagrette recipe, or contribute your own.
Suggest a better descriptionFor the vinagrette
1. Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinagrette to taste with more salt and pepper if desired.
For the Salad
1. In a large bowl combine the arugula, endive and walnuts. Toss with 1/4 cup of the vinagrette to coat and adding more if desired. Serve immediately. Any remaining vinagrette can be stored in an airtight container in the fridge for 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1485g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2175 | ||
Calories from Fat: 1971 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 219g | 292 % | |
Saturated Fat 31.7g | 158 % | |
Monounsaturated Fat 103.9g | ||
Polyunsanturated Fat 72.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 288.4mg | 10 % | |
Potassium 3821.1mg | 101 % | |
Total Carbohydrate 51.2g | 15 % | |
Dietary Fiber 35g | 140 % | |
Sugars, other 16.2g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2175
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