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.
Recipe by Cooking Light January 2011
Gallery
Anna Williams; Styling: Pam Morris
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
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.