Arugula Endive, and Orange Salad
GOOD TO KNOW Citrus fruits are excellent not just for eating out of hand, but also as substantial components of salads, particularly in the winter months, when other fresh produce can be difficult to come by. Here, orange slices are tossed with arugula and endive, and orange juice brightens the dressing.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
Step 2
In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.
preparing the oranges
Step 3
Slice off both ends of an orange. Following the curve of the fruit, cut away peel and white pith. Cut orange into quarters lengthwise, then, working over a bowl to catch the juice, slice sections thinly crosswise. Remove and discard seeds.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 82
Step 6
Fat: 4.3g (0.6g Saturated Fat)
Step 7
Protein: 3.4g
Step 8
Carbohydrates: 9.9g
Step 9
Fiber: 4g
