- Calories 119
- Fat 9.1g
- Satfat 0.8g
- Monofat 1.6g
- Polyfat 6g
- Protein 2.3g
- Carbohydrate 10.6g
- Fiber 3.3g
- Cholesterol 0.0mg
- Iron 0.9mg
- Sodium 115mg
- Calcium 54mg
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.
How to Make It
Step 1
Combine first 6 ingredients in a medium bowl. Gradually add walnut oil, stirring constantly with a whisk.
Step 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.
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.
