Best Endive Arugula And Orange Salad Recipes

Endive, Arugula and Orange Salad image

Yield Serves 6

Number Of Ingredients 9

2 medium-size seedless oranges
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons walnut oil or olive oil
1/2 teaspoon grated orange peel
4 medium-size heads Belgian endive, separated into leaves
1 large bunch arugula, ends trimmed
1/2 cup walnuts, toasted, chopped

Steps:

Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.

Arugula Endive, and Orange Salad image

Yield serves 8

Number Of Ingredients 7

2 navel oranges, peeled, quartered, and sliced (see below), plus 3 tablespoons fresh orange juice
2 tablespoons red-wine vinegar
1 tablespoon whole-grain mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds arugula (3 to 4 bunches), washed well
1 pound Belgian endive (4 to 6 heads), sliced crosswise 1/2 inch thick

Steps:

In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.
preparing the oranges
Slice off both ends of an orange. Following the curve of the fruit, cut away peel and white pith. Cut orange into quarters lengthwise, then, working over a bowl to catch the juice, slice sections thinly crosswise. Remove and discard seeds.
nutrition information
(Per Serving)
Calories: 82
Fat: 4.3g (0.6g Saturated Fat)
Protein: 3.4g
Carbohydrates: 9.9g
Fiber: 4g