Spinach, Endive, and Tangelo Salad

Photo: Anna Williams; Styling: Pam Morris

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.

Yield: 6 servings
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Combine first 6 ingredients in a medium bowl. Gradually add walnut oil, stirring constantly with a whisk.
  2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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