Fruited Greens with Orange Vinaigrette

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 7%
  • Fat: 0.6g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.9g
  • Carbohydrate: 17.7g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 60mg
  • Calcium: 0.0mg

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

Preparation

  1. 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. 2. Combine cooled juice mixture, grated orange rind, vinegar, and mustard in a jar. Cover tightly, and shake vigorously.
  3. 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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