Spanish Citrus Salad

1. Cut orange sections in half crosswise.

2. In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento.

3. Blend remaining ingredients together; pour over mixture in bowl.

4. Chill several hours, stirring several times.

5. Serve in romaine-lined bowl.

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Nutrient	Quantity
Total fats	55.4361 g
Protein	109.7215 g
Carbohydrates	328.8054 g
Energy	2181.1304 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.3783 g
Water	668.5188 g
Aspartic acid	13.2382 g
Calcium, Ca	1088.3172 mg
Lutein + zeaxanthin	1079.2838 g
Fiber, total dietary	120.2693 g
Fatty acids, total saturated 22:0	0.0375 g
Carotene, beta	728.9838 g
Niacin	10.7062 mg
Vitamin A, RAE	89.1018 g
Fatty acids, total trans-polyenoic	0.9427 g
Arginine	6.7915 g
Riboflavin	1.2029 mg
Tocopherol, beta	0.626 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	3.3395 g
Fatty acids, total saturated 20:1	0.2547 g
Glutamic acid	16.3825 g
Sodium, Na	90.9445 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0894 g
Total lipid (fat)	55.4361 g
Manganese, Mn	4.5163 mg
Fructose	0.2343 g
Proline	4.6724 g
Fatty acids, total saturated 16:0	1.8379 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	24.2724 g
Sucrose	0.0427 g
Choline, total	56.3553 mg
Sugars, total	59.8831 g
Serine	5.8314 g
Fatty acids, total saturated 18:0	0.6395 g
Vitamin B-6	2.0993 mg
Selenium, Se	16.682 g
Ash	19.3908 g
Fatty acids, total saturated 18:1 undifferentiated	19.6319 g
Pantothenic acid	4.9946 mg
Phenylalanine	5.7925 g
Fatty acids, total polyunsaturated 22:1 c	0.0754 g
Copper, Cu	4.9801 mg
Betaine	0.075 mg
Thiamin	2.7769 mg
Methionine	1.6754 g
Iron, Fe	40.9527 mg
Carbohydrate, by difference	328.8054 g
Phosphorus, P	1827.8537 mg
Folate, total	1873.8818 g
Tocopherol, gamma	54.052 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0754 g
Alanine	4.6422 g
Valine	5.6645 g
Fatty acids, total saturated 18:2 undifferentiated	24.9677 g
Glycine	4.5846 g
Carotene, alpha	62.4167 g
Glucose (dextrose)	0.2217 g
Fatty acids, total saturated 14:0	0.0345 g
Zinc, Zn	11.3921 mg
Isoleucine	4.7301 g
Tocopherol, delta	16.5231 mg
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	29.3461 g
Leucine	8.4285 g
Tocotrienol, alpha	0.005 mg
Fatty acids, total trans-polyenoic 18:3i	0.6383 g
Fatty acids, total polyunsaturated 18:2 i	0.3044 g
Vitamin A, IU	1840.1132 IU
Folate, DFE	1873.8818 g
Tryptophan	1.2855 g
Vitamin C, total ascorbic acid	350.872 mg
Phytosterols	3.7275 mg
Fatty acids, total polyunsaturated 16:1 c	0.0712 g
Galactose	0.2428 g
Fatty acids, total polyunsaturated 18:1 c	19.4041 g
Fatty acids, total saturated 20:0	0.1926 g
Tyrosine	3.0138 g
Vitamin K (phylloquinone)	78.6708 g
Fatty acids, total saturated	2.755 g
Histidine	2.9956 g
Fatty acids, total monounsaturated	20.0514 g
Threonine	4.4615 g
Folate, food	1873.8818 g
Cryptoxanthin, beta	641.1608 g
Vitamin E (alpha-tocopherol)	12.9627 mg
Fatty acids, total trans	0.9427 g
Magnesium, Mg	754.5028 mg
Lysine	7.3955 g
Potassium, K	7635.5996 mg
Cystine	1.1849 g
Fluoride, F	2.02 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Grapefruit juice	0.33 cup	32.11	7.5747	0.0823
Salt	0.5 teaspoon	0	0	0
Orange	3	259.44	64.86	0.6624
Onion	1	0	0	0
Vinegar	1 tablespoon	3.129	0.1386	0
Celery	0.5 cup	8.08	1.4999	0.0859
Parsley	1 tablespoon	1.368	0.2405	0.03
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
thyme	0 teaspoon	0.101	0.0245	0.0017
red kidney bean	15 ounces	1403.2999	254.2949	1.0631
salad oil	0.25 cup	472.94	0	53.5
pimiento	1 tablespoon	0	0	0
romaine leaf	5	0	0	0