Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Green Salad With Fresh Orange Juice Dressing

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.68 One serving costs about $2.68

$2.68 per serving

1 people like this recipe

1 likes

This recipe is ready in 15 minutes

Ready in 15 minutes

2 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian salad
spoonacular Score:72%

Spoonacular Score: 72%

 

Green Salad With Fresh Orange Juice Dressing might be just the main course you are searching for. One serving contains 545 calories, 12g of protein, and 34g of fat. This gluten free, dairy free, and vegetarian recipe serves 2 and costs $2.68 per serving. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 15 minutes. A mixture of carrot, jicama, sea salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Try Fresh Berry Green Salad with Pomegranate Meyer Lemon Salad Dressing, Fresh Green Bean Salad with Asian Dressing, and Fresh Green Bean Salad with Balsamic Dressing for similar recipes.

Ingredients

Servings:
0.5 cups
0.5 cups shredded carrot
shredded carrot
2
2  cooked eggs
cooked eggs
1 Tbsp
1 Tbsp granulated sugar
granulated sugar
1
1  diced green apple
diced green apple
1 tsp
1 tsp white ground pepper
white ground pepper
0.5 cups
0.5 cups jicama
jicama
1
1  lime
lime
4 Tbsps
4 Tbsps olive oil
olive oil
2
2  fresh oranges
fresh oranges
1 head
1 head romaine lettuce
romaine lettuce
1 Tbsp
1 Tbsp sea salt
sea salt
1
1  tomato
tomato
0.5 cups shredded carrot
0.5 cups
shredded carrot
2  cooked eggs
2
cooked eggs
1 Tbsp granulated sugar
1 Tbsp
granulated sugar
1  diced green apple
1
diced green apple
1 tsp white ground pepper
1 tsp
white ground pepper
0.5 cups jicama
0.5 cups
jicama
1  lime
1
lime
4 Tbsps olive oil
4 Tbsps
olive oil
2  fresh oranges
2
fresh oranges
1 head romaine lettuce
1 head
romaine lettuce
1 Tbsp sea salt
1 Tbsp
sea salt
1  tomato
1
tomato

Equipment

bowl
bowl
bowl
bowl


Instructions

  1. Wash and cut all fruits and vegetables, drain and set aside.
  2. Wash and cut fresh oranges and lime into halve, squish into a small bowl, then mix with sea salt, sugar, olive oil and ground white pepper.Mix well ,check the seasoning then drizzle the orange juice mixture over your green salad.
  3. Add hard boiled egg over the salad and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.73
Ingredient
½ cups shredded carrot
2 cooked eggs
1 tablespoon granulated sugar
1 diced green apple
1 teaspoon white ground pepper
½ cups jicama
1 lime
4 tablespoons olive oil
2 fresh oranges
1 head romaine lettuce
1 tablespoon sea salt
1 tomato
Price
$0.11
$0.48
$0.02
$0.80
$0.06
$0.15
$0.25
$0.67
$0.58
$1.79
$0.08
$0.46
$5.45

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
544 Calories
12g Protein
33g Total Fat
57g Carbs
29% Health Score
Limit These
Calories
544
27%

Fat
33g
52%

  Saturated Fat
5g
34%

Carbohydrates
57g
19%

  Sugar
35g
40%

Cholesterol
163mg
55%

Sodium
3604mg
157%

Get Enough Of These
Protein
12g
25%

Vitamin A
33731IU
675%

Vitamin K
350µg
334%

Vitamin C
113mg
137%

Folate
510µg
128%

Fiber
16g
65%

Potassium
1513mg
43%

Manganese
0.84mg
42%

Vitamin E
6mg
40%

Vitamin B2
0.54mg
32%

Vitamin B1
0.43mg
29%

Iron
4mg
28%

Vitamin B6
0.55mg
27%

Phosphorus
248mg
25%

Selenium
15µg
23%

Calcium
224mg
22%

Magnesium
85mg
21%

Copper
0.37mg
19%

Vitamin B5
1mg
18%

Vitamin B3
2mg
11%

Zinc
1mg
11%

Vitamin B12
0.39µg
7%

Vitamin D
0.88µg
6%

covered percent of daily need

Related Recipes