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.
-
Combine the vinaigrette ingredients and whisk; drizzle over salad.
Nutrition
- Calories: 175.49kcal
- Fat: 9.17g
- Saturated Fat: 3.53g
- Monounsaturated Fat: 4.52g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 20.36g
- Fiber: 4.99g
- Sugar: 14.03g
- Protein: 5.18g
- Cholesterol: 11.50mg
- Sodium: 517.78mg
- Calcium: 149.09mg
- Potassium: 431.14mg
- Iron: 0.45mg
- Vitamin A: 47.04µg
- Vitamin C: 78.93mg
Want to share your experience making this Blood Orange Endive Salad or discuss the recipe further? Join the conversation in the Recipe Sharing forum!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments