This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.

Emily Nabors Hall
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and section oranges over a bowl; reserve. Squeeze membranes over a bowl to extract juice. Whisk together 2 tablespoons juice, oil, vinegar, honey, salt, and pepper in a bowl.

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  • Arrange orange sections, endive, radicchio, and fennel on a large platter. Sprinkle with hazelnuts, mint, and shallot. Drizzle with juice mixture.

Nutrition Facts

142 calories; fat 10g; saturated fat 1g; protein 3g; carbohydrates 12g; fiber 4g; sodium 214mg; sugars 6g; added sugar 1g.
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