Waldo Salad
Serving Size 1 PLATE
| Amount per serving | |
|---|---|
| Calories | 635 |
| Calories from Fat | 380 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 42.1g | 111 | Tot. Carb. 59.2g | |
| Sat. Fat 6.4g | 32% | Dietary Fiber 5.4g | 18 |
| Trans Fat 0g | Sugars 43.3g | 33 | |
| Cholesterol 15.2mg | Protein 7.6g | ||
| Sodium 511.4mg | 22 | ||
Ingredients
Spring Mix and Romaine Mix (Romaine Lettuce, Organic Spring Mix), Pomegranate Vinaigrette (100% Pure Pomegranate Juice (100% Pomegranate Juice from Concentrate), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Pancake Syrup (Corn Syrup, Water, Contains 2% or Less of Salt, Preservatives - Potassium Sorbate, Sodium Benzoate and Benzoic Acid, Cellulose Gum, Caramel Color, Sodium Hexametaphosphate, Natural and Artificial Flavors, Phosphoric Acid), Lemon Juice, Balsamic Vinegar (Wine Vinegar, Cooked Grape Must, Concentrated Grape Must, Caramel Color. Contains sulfites.), Dijon Mustard (Mustard Seeds, Water, Alcohol Vinegar, White Wine 5% (Sulphites), Salt, Preservative: Sodium Bisulphite.), Salt), Pear Sliced (Pears), Roasted Carrots (SUB) (Carrots, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Black Pepper 16oz, Salt), Spicy Mayo (Mayo Vegan (Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice. Non-GMO.), Sriracha Sauce (Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite, Xanthan Gum.)), Craisins (Cranberries, Sugar, Sunflower Oil), Feta Cheese (pasteurized milk and skim milk, salt, enzymes, and vegetable coagulant.), FP GRAPE RED SEEDLESS, Celery, Pomegranate Seeds
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.