604 kcalSpring Salad with Walnut Vinaigrette
15 min serves 2
VegetarianGluten-FreeDairy-Free
9gprotein43gcarbs48gfat
Ingredients
- •⅓ cup apple cider vinegar
- •1 large carrot
- •½ teaspoon basil
- •1 small bulb fennel
- •3 ounces spring greens
- •⅛ teaspoon ground ginger
- •1 teaspoon honey
- •2 large kiwis
- •1 mandarin
- •¼ teaspoon oregano
- •¼ onion
- •2 large strawberries
- •¼ cup walnut oil
- •½ cup walnuts
- •2 teaspoons grain mustard
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Method
From foodista.com — read the original
- Place all salad ingredients in a large mixing bowl. In a blender or food processor, add all of the vinaigrette ingredients. Blend on a high setting until all ingredients are mixed thoroughly.
- Add desired amount of vinaigrette to the veggies and fruit. Toss the salad until there is an even coat of vinaigrette over the veggies and fruit.
- Serve in heaping portions with walnuts on top.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com