Winter Citrus, Escarole, and Endive Salad

Winter Citrus, Escarole, and Endive Salad Recipe
Photo: José Picayo; Styling: Philippa Brathwaite
This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It's a dramatic, holiday-worthy plate and a welcome course for vegetarians.

Yield:

Serves 6 (serving size: about 1 1/4 cups)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 159
Fat 6.3 g
Satfat 0.9 g
Monofat 3.9 g
Polyfat 1.1 g
Protein 4.6 g
Carbohydrate 24.3 g
Fiber 9.7 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 220 mg
Calcium 164 mg

Ingredients

6 cups torn escarole
2 cups thinly sliced Belgian endive (about 2 heads)
1 cup thinly sliced radicchio
1 cup pink grapefruit sections
1 cup navel orange sections
3/4 cup blood orange sections
1/4 cup minced shallots
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon white wine vinegar or champagne vinegar
1 1/2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pomegranate arils
2 tablespoons pistachios, toasted

Preparation

1. Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.

2. Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.

Note:

Mary Drennen,

Cooking Light

November 2012
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