How To Make Blood Orange Endive Salad
Toss a simple, elegant dish with this endive salad made with blood oranges and gorgonzola, then drizzled with an orange balsamic vinaigrette.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
- 1headendive
- 1blood orange
- 1tbspGorgonzola,crumbled
- 1tbspblood orange juice,fresh squeezed
- 1tspextra virgin olive oil
- ½tspwhite balsamic
- salt and fresh pepper,to taste
Instructions
-
Peel the orange and cut into sections.
-
Remove the outer leaves of the endive and fan them on the plate.
-
Chop the remaining smaller leaves and place them in the center of the plate.
-
Top with crumbled cheese.
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Combine the vinaigrette ingredients and whisk; drizzle over salad.
Nutrition
- Calories:Â 175.49kcal
- Fat:Â 9.17g
- Saturated Fat:Â 3.53g
- Monounsaturated Fat:Â 4.52g
- Polyunsaturated Fat:Â 0.67g
- Carbohydrates:Â 20.36g
- Fiber:Â 4.99g
- Sugar:Â 14.03g
- Protein:Â 5.18g
- Cholesterol:Â 11.50mg
- Sodium:Â 517.78mg
- Calcium:Â 149.09mg
- Potassium:Â 431.14mg
- Iron:Â 0.45mg
- Vitamin A: 47.04µg
- Vitamin C:Â 78.93mg
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