Orange, Date, and Endive Salad with Lemon-Cardamom Dressing

This refreshing, North African-inspired salad is a good antidote to the richness of traditional holiday fare, and is excellent with cold turkey, chicken, and duck. It's also good with feta and other fresh cheeses. The cardamom seeds are toasted lightly and develop a citrusy presence.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 20%
  • Fat: 4.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.2g
  • Carbohydrate: 38.2g
  • Fiber: 7g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 179mg
  • Calcium: 112mg


  • Dressing:
  • 1/2 teaspoon cardamom seeds, toasted
  • 1/4 cup low-fat buttermilk
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad:
  • 12 Belgian endive leaves
  • 3 cups blood orange sections
  • 1 cup thinly sliced radishes
  • 1 cup thinly vertically sliced red onion
  • 1/2 cup thinly sliced pitted dates (about 5 whole)
  • 4 teaspoons chopped fresh mint


  1. To prepare dressing, place cardamom in a spice or coffee grinder; process until finely ground. Combine the cardamom, buttermilk, and next 5 ingredients (buttermilk through pepper).
  2. To prepare salad, arrange 3 endive leaves on each of 4 salad plates. Top each with 3/4 cup orange sections, 1/4 cup radish, 1/4 cup onion, 2 tablespoons dates, and 1 teaspoon mint. Drizzle each serving with 1 tablespoon dressing.
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