Photo: Anna Pelzer
Blood Orange Arugula Salad
10 ingredients
20 min
2
openrecipes
A fresh and tasty salad with seasonal fruits, sure to please any palate.
Estimated Nutrition (whole recipe, rough)
445
Calories
5g
Protein
14g
Fat
82g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Bartlett Pear | 1 medium (178g) | 101 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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 Blood Oranges, Divided
- ¼ cups Cider Vinegar
- 1 pinch Garlic Powder
- 1 pinch Onion Powder
- ¼ cups Salt And Pepper, to taste
- ¼ cups Olive Oil
- ¼ cups Diced Bosc Pear
- ¼ cups D'anjou Pear
- 6 ounces, weight Bartlett Pear
- ½ cups Fresh Arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes