Mixed Salad

16 Reviews
80% would make this recipe again

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Ingredients

??? mixed greens ???
??? Belgian endive (Witloof) ???
??? fennels ???
??? Classic Vinaigrette ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A mandolin will make slicing easier.

Method

  1. Wash the mixed greens and blot dry. Put them in a salad bowl. Remove the stalk and feathery leaves of the fennel. Thinly slice the bulb with a mandolin, then add it to the bowl. Prepare the Belgian endive, then julienne it and add it to the salad.
  2. Pour in the Classic Vinaigrette. Season with salt and pepper, then toss well. Serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

100

Fat

9 g

13 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

6 g

2 %

Fibre

3 g

12 %

Sugars

1 g

Net Carbs

3 g

Protein

2 g

Vitamin A

14 %

Vitamin C

17 %

Calcium

6 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Potassium
Source of  :
Calcium, Fibre, Iron, Magnesium, Manganese, Vitamin A, Vitamin C, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

16 Reviews (16 with rating only) 80% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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