Belgian Endive and Orange Salad

Belgian Endive and Orange Salad

Lettuce, Belgian endive, and orange in a lemon vinaigrette, with hazelnuts, and cranberries.

6 servings
Preparation 15 min

210 calories per serving 


1 Boston lettuce, or curly leaf   200 g
3 Belgian endive (Witloof), sliced crosswise   460 g
4 oranges, cut into 7-8 mm rounds   700 g
1/3 cup extra virgin olive oil   85 mL
3 tbsp lemon juice, freshly squeezed   1 lemon
2 tsp whole-grain mustard   10 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
7 tbsp hazelnuts, shelled [optional]   40 g
1/4 cup dried cranberries [optional]   30 g


  1. Rinse and dry the lettuce and belgian endive. Leave the lettuce leaves whole and arrange them on individual serving plates. Slice the endive crosswise into bite-size pieces and place the pieces over the lettuce leaves.
  2. Peel the oranges with a sharp knife, removing all of the white pith from the flesh. Save any accumulated juices. Cut the oranges into 7-8 mm rounds and arrange them on the individual plates.
  3. In a small bowl, pour in the oil, lemon juice, and reserved orange juice, then add the mustard. Whisk well, using a fork, until the vinaigrette is emulsified. Add salt and pepper to taste, then pour the vinaigrette over the individual servings. Add the hazelnuts and dried cranberries (optional). Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (210g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 2 g
+ Trans 0 g

10 %


0 mg


25 mg

1 %


19 g

6 %


5 g

19 %


12 g


2 g

Vitamin A

15 %

Vitamin C

90 %


6 %


6 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Copper, Iron, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B6
Good source of :
Fibre, Manganese, Potassium
Excellent source of :
Folacin, Vitamin C, Vitamin E, Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | Artery-healthy | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian | No Cook

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