Fruited Greens with Orange Vinaigrette

Oxmoor House
4 servings


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5 small oranges
1 tablespoon honey
2 teaspoons sherry vinegar
2 teaspoons coarse-grained mustard
1 1/2 cups loosely packed watercress leaves
1 1/2 cups arugula
1 cup thinly sliced Belgian endive
2 cups fresh strawberries, sliced


1. Grate 1 teaspoon rind from oranges; set grated rind aside. Peel and section 3 oranges; set sections aside. Squeeze enough juice from remaining 2 oranges to measure 1/2 cup juice. Combine juice and honey in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 8 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Cool juice mixture.

2. Combine cooled juice mixture, grated orange rind, vinegar, and mustard in a jar. Cover tightly, and shake vigorously.

3. Combine watercress, arugula, and endive in a salad bowl; add juice mixture, and toss gently to coat. Arrange greens mixture evenly on 4 salad plates; top with orange sections and strawberry slices.

Created date

April 2008

Nutritional Information

Calories 77
Caloriesfromfat 7 %
Fat 0.6 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.9 g
Carbohydrate 17.7 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 60 mg
Calcium 0.0 mg