Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Safflower | not in our table | 0 |
| Salad | 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
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- Dressing:
- 3 Tbs safflower oil
- 1/4 cup finely chopped onion
- juice of half a medium lemon
- Salad:
- 1 lb. fresh spinach leaves, torn into bite-size pieces
- 2 large oranges, peeled, sectioned, and cut into pieces
- 1 large hard-boiled egg, coarsely chopped
- 1/4 cup chopped walnuts
- =
Directions
1. To make the dressing, heat the oil in a small saucepan and sautŽ the onion until transparent, about 5 minutes. Remove the pan from the heat and stir in the lemon juice. Set aside.
2. To make the salad, place the spinach leaves in a large bowl along with the oranges. Add the warm dressing and mix well.
3. Garnish the salad with the egg and nuts, and serve immediately. Serves 4.