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Endive and Escarole Salad with Mustard-Orange Vinaigrette
  • prep: 20 min
  • cook: 20 min
  • total: 40 min
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  • servings:
  • Summary

    A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

    Ingredients

    • 2 navel oranges
    • 2 teaspoons red-wine vinegar
    • 3 tablespoons extra-virgin olive oil
    • 2 teaspoons Dijon mustard
    • 1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
    • 4 Belgian endives, leaves separated and halved crosswise

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 66 % Daily Value *
    • Total Fat: 5 g 8.08%
    • Saturated Fat: 1 g 3.68%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 30 mg 1.25%
    • Calcium: 15 mg 1.51%
    • Potassium: 0 mg 0.01%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.03%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 4 g %
    • Dietary Fiber: 1 g 3%
    • Sugar: 3 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1%
    • Vitamin C 32.51%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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