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Endive & Escarole Salad with Mustard-Orange Vinaigrette

Three Stars Guiding Stars

  • Servings:

    8 (144 g) as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    0 minutes

Ingredients

The mixture of sweet citrus and bitter greens will delight your taste buds. This salad relies on using all parts of an orange—zest, juice, and flesh—to get the most flavor from your fruit.
2 navel oranges
2 tsp. red wine vinegar
3 Tbsp. olive oil
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1 head escarole, torn
4 Belgian endives, chopped
Endive & Escarole Salad with Mustard-Orange Vinaigrette

Directions

1. Grate 1 teaspoon zest from 1 orange and reserve.
2. Remove peel and pith from oranges. Cut segments into a bowl.
3. Squeeze 1 tablespoon juice from navel oranges into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, salt, and pepper.
4. Toss escarole, endive, and orange segments with dressing to serve.

Nutrition

Nutritional Facts
Servings 8 (144 g)
Base Nutrients
Calories 81 kcal (4%)
Calories from Fat 48 kcal (0%)
Total Fat 5 g (8%)
Saturated Fat 1 g (4%)
Cholesterol 0 mg (0%)
Sodium 48 mg (2%)
Total Carbohydrates 8 g (3%)
Dietary Fiber 4 g (16%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C 26 mg (29%)
Minerals
Calcium 59 mg (5%)
Iron 1 mg (4%)
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