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.

Recipe by Cooking Light December 2003

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

187 calories; calories from fat 20%; fat 4.1g; saturated fat 0.7g; mono fat 2.8g; poly fat 0.4g; protein 3.2g; carbohydrates 38.2g; fiber 7g; cholesterol 1mg; iron 1mg; sodium 179mg; calcium 112mg.
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