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Fruited Greens with Orange Vinaigrette

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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