Refreshing Summer Salad for Lunch or Dinner * Sugar substitute to equal 2 TBSP of Sugar
| 1 | Orange, whole Fresh |
| 2 | c Blueberries, fresh |
| 2 | Apple, Green or Red apples, diced |
| 1/2 | c onion, sweet chopped |
| 2 | tbsp cilantro, chopped |
| 1/3 | c Vinegar, Regina Red Wine |
| 3 | tbsp apple juice |
| 2 | tbsp extra virgin olive oil |
| 2 | g Equal |
| 1/4 | teaspoon salt |
| 10 | oz Lettuce, Baby Greens |
| 4 | oz Blue Cheese, or Gorgonzola |
| 1/8 | tsp Black Pepper, as Garnish cracked black pepper |
- Peel and section orange then cut sections into small pieces; place in large bowl. Stir in blueberries, apples, onion and cilantro. In small bowl, whisk vinegar, apple juice, oil, sugar and salt. Pour dressing over blueberry mixture, stirring gently to coat; let stand 10 minutes. Arrange spring mix salad on 6 plates. Spoon blueberry mixture over salad greens. Evenly spoon remaining dressing over salads. Top each with cheese. Sprinkle with cracked pepper, if desired.
- * If frozen blueberries are substituted, thaw and drain before using.
First Course
| Nutrition Facts | ||||||
Serving Size 227.3g |
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Amount Per Serving |
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Calories 189 Calories from Fat
91 |
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% Daily Value* |
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Total Fat
10.1g 16%
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Saturated Fat
4.2g 21%
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Cholesterol
18mg 6%
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Sodium
340mg 14%
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Total Carbohydrates
21.8g 7%
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Dietary Fiber
4.3g 17%
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Sugars
15.0g |
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Protein
5.4g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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