Fennel Radicchio Salad with Apricots and Walnuts
Serves 6
INGREDIENTS
1/2 cup dried apricots, sliced lengthwise
1 fennel bulb, shaved
1 head radicchio, cored and chopped
1 bag (5 ounces) baby spinach
1/4 cup chopped walnuts, toasted
2 Tablespoons white balsamic vinegar
2 Tablespoons flaxseed or olive oil
Salt and Pepper
DIRECTIONS
- Place apricots in small bowl and cover with boiling water. Let stand 5 minutes and drain.
- Wisk oil, vinegar, salt and pepper.
- Toss all ingredients.
Serve and enjoy!
Nutrition
Facts |
| Serv. size 1.5 cup (126g) |
| Servings 6 |
| Calories 130 |
Fat Cal. 73 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
8g |
10% |
Total Carb. |
14g |
4% |
Sat. Fat |
1g |
4% |
Fiber |
3g |
15% |
Trans Fats |
0g |
|
Sugars |
7g |
|
| Cholest. |
0mg |
0% |
Protein |
3g |
|
| Sodium |
76mg |
4% |
|
|
|
|
| Vitamin A |
55% |
Vit. C |
25% |
Calcium |
6% |
Iron |
8% |
|
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