Bit­ter Greens Salad with Or­anges

EatingWell - - SWEET POTATOES -

AC­TIVE: 20 min TO­TAL: 20 min

A bright, bit­ter salad is a wel­come palate cleanser af­ter a rich seafood feast. (Photo: page 98.)

2 chilled blood or Cara Cara or­anges 2 ta­ble­spoons honey

2 ta­ble­spoons cider vine­gar

1 ta­ble­spoon Di­jon mus­tard

1/2 tea­spoon kosher salt

1/2 tea­spoon ground pep­per

1/3 cup ex­tra-vir­gin olive oil

8 cups torn red or green but­ter let­tuce 4 heads Bel­gian en­dive, cut cross­wise into 2-inch pieces

4 cups arugula

3 cups torn radic­chio

1. Slice 1/2 inch off both ends of the or­anges and squeeze the juice from those pieces (about 1

ta­ble­spoon) into a large bowl. Whisk in honey, vine­gar, mus­tard, salt and pep­per. Grad­u­ally whisk in oil un­til com­bined. Re­serve 2 ta­ble­spoons of the dress­ing in a small bowl.

2. With a sharp knife, re­move the peel and white pith from the or­anges; dis­card. Slice the or­anges into thin rounds.

3. Add let­tuce, en­dive, arugula and radic­chio to the large bowl and toss to com­bine. Trans­fer the greens to a serv­ing plat­ter and top with the or­ange slices. Driz­zle with the re­served dress­ing.

SERVES 8: 2 cups each

CAL 137 / FAT 10G (SAT 1G) / CHOL 0MG / CARBS 11G / TO­TAL SUG­ARS 8G (ADDED 4G) / PRO­TEIN 1G / FIBER 2G /

SODIUM 171MG / POTAS­SIUM 259MG.

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