ENDIVE, BLOOD ORANGE AND HAZELNUT SALAD

Endive, Blood Orange and Hazelnut Salad image

Provided by Darkhunter

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

4 large blood oranges
2 heads Belgian endive, torn into bite size
1 bunch watercress, torn into sprigs
1 small red pepper, seeded and sliced into thin rings
4 ounces plain yogurt or 4 ounces Greek yogurt
1 ounce hazelnuts, toasted and skins rubbed off, chopped

Steps:

Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste.
Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.

Nutrition Facts : Calories 397.6, Fat 12.2, SaturatedFat 2.2, Cholesterol 8, Sodium 146.9, Carbohydrate 68, Fiber 26.9, Sugar 40.7, Protein 14.8