Spinach, Endive, and Tangelo Salad
This salad hits a lot of flavorful notes; sweet fruit, earthy nuts, refreshing mint, and slight bitterness from Belgian endive. Though you can buy Belgian endive year-round, it peaks between November and April.
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- Calories: 119
- Fat: 9.1g
- Saturated fat: 0.8g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 6g
- Protein: 2.3g
- Carbohydrate: 10.6g
- Fiber: 3.3g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 115mg
- Calcium: 54mg
- 2 tablespoons torn mint leaves
- 1 1/2 teaspoons grated tangelo rind
- 1 tablespoon fresh tangelo juice
- 2 teaspoons thinly sliced green onions
- 1/2 teaspoon Champagne vinegar
- 1/4 teaspoon salt
- 2 tablespoons walnut oil
- 4 cups baby spinach leaves
- 3/4 cup sliced peeled tangelo
- 2 heads Belgian endive, halved and thinly sliced
- 1/3 cup walnuts, toasted
- 1/4 teaspoon freshly ground black pepper
- 1. Combine first 6 ingredients in a medium bowl. Gradually add walnut oil, stirring constantly with a whisk.
- 2. Combine spinach, tangelo slices, and endive in a large bowl. Drizzle dressing over salad, tossing to coat. Arrange 1 cup salad on each of 6 salad plates, and sprinkle evenly with walnuts and black pepper. Serve immediately.
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