Organic Spring Greens with Fresh Berries & Feta Cheese

Nutrition Facts
Serving Size 1 salad
Calories 128
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 9.4g
12%
Tot. Carb. 8.7g
3%
  Sat. Fat 2.8g
14%
  Dietary Fiber 1.5g
5%
  Trans Fat 0g
 
  Sugars 6.7g
 
Cholesterol 12.1mg
4%
Protein 2.8g
 
Sodium 239.8mg
10%
 
 
Sodium   10%
  • Fat   12%
  • Dietary Fiber   5%
  • Total Sugars   13%
    • Vitamin D - mcg   0%
  • Cholesterol   4%
  • Iron   3%
  • Calcium   6%
    • INGREDIENTS:  Spring Mix Organic , Fig and Balsamic Vinaigrette (Balsamic Vinegar (Ingredients: Wine vinegar, Cooked grape must), OIL CORN 6/1GAL (Ingredients: Corn Oil Allergens Free From: Eggs, Fish, Milk, Peanuts, Soy, Tree Nuts, Wheat), Orange Juice, Figs, Water (Water), Vegan Granulated Sugar (sugar, molasses), Vanilla Extract ( Ingredients: WATER, CARAMEL COLOR, VANILLIN, ETHYL VANILLIN, AND 0.1% POTASSIUM SORBATE (ADDED AS A PRESERVATIVE)), Kosher Salt), Feta Cheese (Ingredients: Cultured pasteurized milk, salt, enzymes, potato starch (added to prevent caking). Allergens Contains: Milk Free From: Eggs, Fish, Peanuts, Soy, Wheat), Carrot, Strawberry, Pecan Pieces (Pecans, Sugar, Vegetable Oil (Peanut, Cottonseed, Soybean And/Or Sunflower Seed), Sea Salt)
    ALLERGENS:  Milk, Tree Nuts, Peanuts
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    NUTRITION:
    Nutrition information is approximate, based on current product and recipe data. Ingredient items are subject to change by the manufacturer without notice.

    ALLERGENS:
    UCR Dining, Hospitality & Retail Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. These allergens are listed, however, there is always a risk of cross contact. Also be advised, manufacturers can change their ingredients at any time, without notice. Customers concerned with food allergies need to be aware of this potential risk and are encouraged to email: nutritionist@ucr.edu with any additional questions.