Fall Salad With Sherry Vinaigrette Recipe
Recipe By Food & Wine
Learn how to make Fall Salad With Sherry Vinaigrette
4.9
10 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Fall Salad With Sherry Vinaigrette Recipe
- 0.07 cup Pecans
- 1/20 cup Sherry vinegar
- 0.03 cup Dijon mustard
- 1/5 tablespoon Honey
- 1/10 teaspoon Thyme leaves
- 0.15 cup Extra virgin olive oil
- As required Sea salt
- As required Black pepper
- 1/10 Head of red leaf lettuce, leaves torn
- 1/5 Heads of treviso or radicchio, cored and leaves torn
- 1/10 Head of frisee, white and light green leaves only
- 1/5 Fuyu persimmons, cored and very thinly sliced crosswise on a mandoline
- 1/10 Pink lady apple, cored and very thinly sliced on a mandoline
- 1/10 Medium fennel bulb, cored and very thinly sliced on a mandoline
Nutrition
value
value
526
calories per serving
50 g Fat5 g Protein19 g Carbs11 g FiberOther
Current Totals
- Fat50g
- Protein5g
- Carbs19g
- Fiber11g
MacroNutrients
- Carbs19g
- Protein5g
- Fiber11g
Fats
- Fat50g
Vitamins & Minerals
- Calcium336mg
- Iron7mg
- Vitamin A102mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B910mcg
- Vitamin B120mcg
- Vitamin C9mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium112mg
- Manganese2mg
- Phosphorus172mg
- Selenium2mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine