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Fall Farmers Market Salad
Photo: Anna Pelzer

Fall Farmers Market Salad

17 ingredients openrecipes
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Estimated Nutrition (whole recipe, rough)

661
Calories
20g
Protein
33g
Fat
78g
Carbs

Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 17 portions →
Ingredient Portion assumed kcal
Olive Oil 1 tbsp (14g) 119
Goat Cheese 1 oz (28g) 103
Apple 1 medium (182g) 95
Bread 1 slice (30g) white 79
Egg 1 large egg (50g) 78
Pomegranate 1/2 cup seeds (87g) 72
Sugar 1 tbsp (12.5g) granulated 49
Walnut 1 walnut half (4g) 26
Clove 1 tsp ground (2g) 7
Shallot 1 tbsp minced (10g) 7
Black Pepper 1 tsp ground (2.3g) 6
Lettuce 1 cup shredded (36g) 5
Arugula 1 cup (20g) 5
Garlic 1 clove (3g) 4
Mustard 1 tsp (5g) yellow 3
Vinegar 1 tbsp (15ml) distilled 3
Salt 1 tsp (6g) 0
Radicchio not in our table 0
Persimmon not in our table 0
Water not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 3 small heads Little Gem Lettuce, torn into pieces
  • 1 head Radicchio, torn into pieces
  • 1 large handful wild Arugula
  • 1 Pomegranate, seeded
  • 2 Persimmons, thinly sliced
  • 2 Pink Lady Apples, sliced
  • ½ cup Brown Sugar Candied Walnuts
  • 1 (11-ounce) log plain goat cheese
  • 2 large eggs, beaten with 1 tablespoon water
  • Fresh bread crumbs
  • Vegetable oil
  • 1 garlic clove, finely minced
  • 1/2 shallot, finely minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • Kosher salt and freshly cracked black pepper to taste

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By whatsgabycooking · Recipe sourced from openrecipes

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