Radicchio, Red Cabbage and Tomatoes with Orange Vinaigrette
Side dishes
Amount to eat (1 serving)
Time to prepare: 20 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0.9g
Glucose: 2.5g
Fructose: 3.1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 1.3g
Monounsaturated:6.7g
Polyunsaturated: 1.3g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 5.2g 21%
Net Carbs: 8
Sodium: 86.7mg 4%
Potassium: 682.6
Cholesterol: 0

Nutritional Values (g)


Calories: 142 Fat: 10g
Protein: 3g Carbs: 13g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Olive oil (Salad or cooking)
1/3 cup / 72 grams
Sugar (White, granulated sugar)
1/2 tsp / 2.1 grams
Red cabbage (Red, raw)
1/2 head, small (4″ dia) / 284 grams
Onions (Raw)
1 small / 70 grams
Dijon mustard (Grey poupon)
4 tsp / 20 grams
Orange zest (NAN)
2 tsp / 4 grams
Orange juice (NAN)
4 1/2 tbsp / 70 grams
Cherry tomatoes (Red, ripe, raw, year round average)
4 cup cherry tomatoes / 596 grams
Lettuce (Romaine or cos, raw)
2 head / 1.3 kg

Instructions

Step 1
Thinly slice the onion. Finely grate the orange zest to measure 2 tsp. Coarsely chop radicchio / lettuce and cabbage. Cut tomatoes into halves.
Step 2
Soak onion in cold water to cover 15 minutes.
Step 3
Whisk together mustard, zest, juice, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
Step 4
Drain onion well and toss together with radicchio, cabbage, tomatoes, and enough dressing to coat. Toss salad with sugar and salt and pepper to taste.