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.

Deborah Madison
Recipe by Cooking Light January 2011

Gallery

Anna Williams; Styling: Pam Morris

Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium bowl. Gradually add walnut oil, stirring constantly with a whisk.

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  • 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.

Chef's Notes

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.

Nutrition Facts

119 calories; fat 9.1g; saturated fat 0.8g; mono fat 1.6g; poly fat 6g; protein 2.3g; carbohydrates 10.6g; fiber 3.3g; cholesterolmg; iron 0.9mg; sodium 115mg; calcium 54mg.