Combine 3 cups chopped radicchio and 3 cups chopped endive in a large bowl. Combine 2 tablespoons orange juice, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl; stir with a whisk. Drizzle over salad greens; toss gently to coat.
Cooking Light Gluten-Free Cookbook
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