Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
448
Calories
12g
Protein
23g
Fat
55g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Orange | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 8 cups loosely packed organic baby field greens or a combination mixed with baby spinach leaves
- ½ cup fresh blueberries
- ¼ cup blue cheese crumbles
- ½ cup thinly sliced red onion
- ⅓ cup extra virgin olive oil
- ⅓ cup orange juice
- 1 – 2 tablespoons fresh lemon thyme leaves
- 1 tablespoon minced shallot (optional)
- sea salt and freshly ground black pepper to taste
- ¼ cup roasted sliced or slivered almonds
Directions
1
Place greens, blueberries, blue cheese and red onion in a serving bowl.
2
In a smaller bowl, whisk together olive oil, orange juice, lemon thyme leaves, shallot if desired, and salt and pepper to taste.
3
Toss salad with the dressing and garnish with roasted, sliced almonds.
Recipe sourced from
fandom