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- Winter Salad of Red Endive and Beetroot
- 2 red endive, thinly sliced
- 2 cooked red beetroot, julienned
- 10 walnut halves, toasted
- 1oz (30gr) sharp white cheddar, crumbled
- 2 tsp Dijon-style mustard
- 1 tbs Balsamic wine vinegar
- 3 tbs fruity olive oil
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 893g | |
| Calories 217 | |
| Calories from Fat 70 | 32% |
| Total Fat 8.28g | 10% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 206mg | 9% |
| Potassium 2812mg | 80% |
| Total Carbs 30.82g | 8% |
| Dietary Fiber 28.0g | 93% |
| Sugars 2.45g | 2% |
| Protein 12.89g | 21% |
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