Photo: Anna Pelzer
Endive and Escarole Salad with Mustard-Orange Vinaigrette
6 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
187
Calories
1g
Protein
14g
Fat
15g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 navel oranges
- 2 teaspoons red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
- 4 Belgian endives, leaves separated and halved crosswise
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes