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Spinach, Endive, and Tangelo Salad

See full recipe on: My Recipes



Ingredients

2 tablespoons torn mint leaves
1 1/2 teaspoons grated tangelo rind
1 tablespoon fresh tangelo juice
2 teaspoons thinly sliced green onions
1/2 teaspoon champagne vinegar
1/4 teaspoon salt
2 tablespoons walnut oil
4 cups baby spinach leaves
3/4 cup sliced peeled tangelo
2 heads belgian endive, halved and thinly sliced
1/3 cup walnuts, toasted
1/4 teaspoon freshly ground black pepper

Nutrition 6 servings

Per Serving % Daily Value
Calories 105
Fat 8g 13%
Carbs 6g 2%
Protein 1g 3%
Fiber 2g 8%
Cholesterol
Sodium 17mg 0%
     
Fat
Carbs
Protein

Preparation






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