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Belgian Endive and Orange Salad

25 Reviews
86% would make this recipe again

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

Preparation : 15 min
210 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Artery-healthy
  • Heart-healthy

Ingredients

1 Boston lettuce 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
salt [optional]
ground pepper to taste [optional]
7 tbsp hazelnuts, shelled [optional] 40 g
1/4 cup dried cranberries [optional] 30 g

Method

  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

per 1 Serving (200g)

Amount

% Daily Value

Calories

210

Fat

15 g

23 %

Saturated 1.9 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

19 g

6 %

Fibre

5 g

19 %

Sugars

12 g

Protein

2 g

Vitamin A

14 %

Vitamin C

87 %

Calcium

6 %

Iron

6 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¾ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Vegetables 0
Fats 3

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Members' Reviews

25 Reviews (22 with rating only ) 86% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
butterfly21
january 02, 2013

First time I eat endive and I was surprised at how bitter it is alone. But paired with the orange it doesn't taste that bitter. Nice refreshing salad.

Useful 0
GiftedDesigns
march 14, 2010 | I would make this recipe again

Loved the mix of sweet and bitter. I ended up adding about a tsp of honey to the vinaigrette and I added almond slivers instead of the hazelnuts and forwent the cranberries. Next time, I think I will cut the lettuce leaves in half just to make it easier to eat them.

Useful 0
teebee
march 13, 2009 | I would make this recipe again

Delicious. Sweet, bitter and tart all at the same time. This salad was perfect with trout filets.

Useful 1

Top Reviews

View All Reviews
teebee
march 13, 2009 | I would make this recipe again

Delicious. Sweet, bitter and tart all at the same time. This salad was perfect with trout filets.

Useful 1
butterfly21
january 02, 2013

First time I eat endive and I was surprised at how bitter it is alone. But paired with the orange it doesn't taste that bitter. Nice refreshing salad.

Useful 0
GiftedDesigns
march 14, 2010 | I would make this recipe again

Loved the mix of sweet and bitter. I ended up adding about a tsp of honey to the vinaigrette and I added almond slivers instead of the hazelnuts and forwent the cranberries. Next time, I think I will cut the lettuce leaves in half just to make it easier to eat them.

Useful 0