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RECIPE
13 INGREDIENTS5 STEPS20MIN

Blood Orange, Kalamata and Manchego Salad

5.0
3 Ratings
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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The fresh, bold flavors of this salad will add an extra something to tonight's dinner. This salad is great to prepare beforehand, and then just toss together with the dressing right before serving.

20MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Dressing
1/2
1/2
Valencia Orange
1/2 tsp
Chili Powder
1 tsp
1/2 cup
to taste
Salad
1 pckg
Wild Baby Arugula
1 head
Radicchio
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Nutrition Per Serving
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CALORIES
424
FAT
35.8 g
PROTEIN
10.7 g
CARBS
18.9 g

Directions

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Step 1
Start with the vinaigrette: juice the Lemon (1/2), Valencia Orange (1/2) and Lime (1) through a fine mesh strainer into a bowl.
Step 2
Add Chili Powder (1/2 teaspoon) and Honey (1 teaspoon), then stream with Olive Oil (1/2 cup) whisking constantly, until emulsified. Add Salt (to taste) and taste to check seasoning.
Step 3
Slice the skin off the Blood Orange (2), removing the white pith. Then slice the oranges into discs.
Step 4
Tear the Manchego Cheese (4 ounce) in pieces, then thinly slice the Radicchio (1 head). Shave the pieces of Fennel Bulb (1/2) and chop the Kalamata Olives (to taste).
Step 5
Assemble the salad: toss the radicchio, fennel, Wild Baby Arugula (1 package), and dressing together, top with the oranges, manchego, and olives, and give it a final toss.

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Nutrition Per Serving
Calories
424
% Daily Value*
Fat
35.8 g
46%
Saturated Fat
8.7 g
43%
Trans Fat
0.0 g
--
Cholesterol
30.3 mg
10%
Carbohydrates
18.9 g
7%
Fiber
4.8 g
17%
Sugars
3.7 g
--
Protein
10.7 g
21%
Sodium
193.5 mg
8%
Vitamin D
--
--
Calcium
328.5 mg
25%
Iron
1.7 mg
9%
Potassium
542.9 mg
12%
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