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Mixed Greens, Oranges, and Endive with Orange Vinaigrette

Mixed Greens, Oranges, and Endive with Orange Vinaigrette

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  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 2 teaspoons grated orange peel
  • 1 medium head of Belgian endive, halved lengthwise, cut lengthwise into thin strips

Recipe Preparation

  • Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil; season to taste with freshly ground pepper.

  • Using small knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release orange segments into bowl. Add greens and endive to bowl with oranges. Drizzle dressing over salad and toss to coat. Season to taste with salt and pepper.

Recipe by Betty RosbottomReviews Section

  • 1/3 cup olive oil
  • 1/2 teaspoon orange zest plus 2 Tbsp. fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon finely chopped garlic
  • 1/4 teaspoon kosher salt
  • 2 small (5 oz. each) blood oranges
  • 1 large (12 1/2-oz.) navel orange
  • 1 (8-oz.) bunch lacinato kale, stemmed and torn into bite-size pieces (4 cups)
  • 1 (6-oz.) head curly endive, leaves separated and cut in half crosswise (4 cups)
  • 4 ounces fresh baby spinach (4 packed cups)
  • 1 cup thinly sliced red onion
  • 2 tablespoons torn fresh basil leaves
  • 1 1/2 ounces Manchego cheese, shaved (about 3/4 cup)
  • 1 tablespoon dried Zante currants
  • 1/2 teaspoon flaky sea salt (such as Maldon)

Nutritional Information

  • Calories 106
  • Fat 7g
  • Satfat 2g
  • Unsatfat 5g
  • Protein 2g
  • Carbohydrate 9g
  • Fiber 2g
  • Sugars 5g
  • Added sugars 1g
  • Sodium 192mg
  • Calcium 9% DV
  • Potassium 4% DV

I like to buy large butternuts with the long necks as they are easier to cut into cubes for roasting. Packages of pre-cut butternut squash are available in most major grocery stores which can be a short-cut if you are in crunch for time. Here&rsquos what you need to make this salad:

  • Butternut squash
  • Olive oil
  • Coarse salt
  • Freshly ground black pepper
  • 2 cups romaine lettuce
  • 5 ounces arugula
  • Frisée lettuce or Belgian endive
  • Red onion
  • Dried cranberries
  • Roasted pecans
  • Creamy Orange Champagne Vinaigrette

Radicchio Salad with Endives, Orange, and Walnuts


  • 3 heaping cups radicchio sliced thinly
  • 3 heaping cups endive chopped
  • 1 1/2 cups orange peeled and segmented into small pieces
  • 1/3 cup toasted walnuts
  • 2 tablespoons olive or walnut oil
  • 2 tablespoons orange or grapefruit juice
  • 1 tablespoon lemon juice
  • 2 teaspoons maple syrup
  • 1/4 teaspoon sea salt or to taste
  • Black pepper to taste


As a meal, this salad would be a little low in the protein/complex carb department. So, I’d serve it with some legumes, a whole grain, some cubed root vegetables, and/or some tempeh cubes. It’s also a perfect side dish or appetizer as is. For more ideas on how to serve, you should tune in for tomorrow’s post!

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Vinaigrette Notes

Crafting a vinaigrette is really just following a formula, more or less. The basic rule is:

1 part vinegar : 3 parts oil

However, this ratio may change, depending on if your acid is sweeter (like orange juice, or a flavored balsamic) or if your oil has a more robust flavor (like walnut oil).

Either way, the procedure is the same:

  • Step 1 – mix together the water-based items (i.e. vinegar) + aromatics/flavorings/salt & pepper
  • Step 2 – drizzle in the oil, whisking constantly
  • Step 3 – taste with a part of your salad that will eventually get the vinaigrette (i.e. a leaf)
  • Step 4 – adjust seasonings, acid, oil, etc. as needed until you like it

Try the method above for this Balsamic Vinaigrette (amounts are approximate!)

Basic Balsamic Vinaigrette

1 t. minced shallot
A few drops Dijon mustard
2 T. balsamic vinegar
A few drops of honey (optional)
Salt and pepper
6 T. extra-virgin olive oil

Put shallot, mustard, balsamic, honey, salt and pepper into a bowl and whisk to combine. Drizzle in olive oil, while whisking, to create an emulsion (the mustard helps with this). Taste it on a salad leaf and adjust flavors accordingly.

Simple Lemon Vinaigrette

2 t. minced garlic
½ cup fresh-squeezed lemon juice
½ cup extra virgin olive oil
Salt and pepper to taste

30 Savory Citrus Recipes That Bring Sunshine to the Dinner Table

Whether it's a dark, chilly day in winter or a sunny summer afternoon, citrus flavors instantly brighten just about any meal. From lemons and limes to oranges and grapefruit and everything in between, citrus fruit holds a special place in our heart. That's why we collected 30 citrus dinner recipes for you to make year-round, such as the Bibb-and-Citrus Salad with Sesame Crunch that's
pictured here.

We have several citrus recipes that you can make on the grill, such as grilled chicken breasts and grilled shrimp. The zest and juice of citrus are mixed into a glaze that is brushed on the meat, which infuses it with bright acidity. Serve these entrées with one of our delicious citrus side dishes&mdashwe pair the fruit with asparagus, carrots, fennel, peppery greens, and more. Of course, lemon juice is a classic ingredient in a traditional salad vinaigrette. In some recipes, we don't stray too far from the norm but other times we experiment with whole grain mustard instead of the usual Dijon, or preserved or Meyer lemons instead of freshly squeezed juice from Eureka lemons. See how the slightly sweeter citrus product shines in recipes like Peppery Greens with Meyer-Lemon Dressing.

Citrus (especially orange) can instantly perk up hearty meats like braised brisket or pork tenderloin, and we have several phenomenal recipes that show you how to do just that. And when paired with aromatics like garlic, shallots, and herbs, these citrus recipes become even more spectacular. Ready to start adding this bright fruit to your meals? Our recipes are exactly what you need.


I love making this salad when I&rsquom entertaining because everything can be done at least a day ahead.

  • The vinaigrette can be made a day ahead and stored in the fridge. Bring it to room temperature before using.
  • Lettuce can be washed and stored in the fridge. This method will keep it fresh and crisp. Wash the lettuce and spread it out on a big sheet of paper towels. Lay another big sheet on top. Roll up the leaves from one end and put the roll into a large ziplock baggy. Store in the fridge for up to 24 hours.
  • Oranges can be segmented and stored in the fridge overnight.
  • Toasted Pecans can be stored in an airtight container in the fridge for several days.

Spring Green Salad with Orange-Fennel Vinaigrette

This was a nice, refreshing salad. A change from our typical croutons and balsamic salad.

Spring Green Salad with Orange-Fennel Vinaigrette

Makes 8 servings. Recipe from Epicurious.

1/4 cup fresh blood orange juice or fresh orange juice
2 tablespoons minced shallots
1 tablespoon fresh thyme leaves
2 teaspoons (packed) grated orange peel
1 teaspoon honey
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh fennel bulb
2 tablespoons chopped fennel fronds
3 blood oranges or seedless oranges
12 cups torn assorted salad greens (such as arugula, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens
1 cup chopped green onions
2/3 cup walnuts, toasted

Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.

Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

Cara Cara Orange and Avocado Salad (or salads, and how to make a good one)

I remember that I should eat salad, and then I react against the idea with the sulky resentment of a teenager.

I go through phases when I dutifully buy bagged baby greens only to pull them out from the crisper drawer, strange and slimy, a few weeks later.

In winter, I&rsquom especially prone to this behavior.

It&rsquos as though I have a sort of selective amnesia about all of the wonderful salads I&rsquove eaten in my life and think I&rsquom going to be chewing on flavorless iceberg lettuce and anemic winter tomatoes with some gloppy bottled dressing poured over the top.

But if I step back a moment and think, I remember salad doesn&rsquot have to be like that.

It can be vibrant and fresh and crisp with bits that are juicy or crunchy or creamy all delicately swathed in a homemade vinaigrette.

One of the great things about being an adult is that I get to make the salad.

In my years of making salads and watching chefs make them at demonstrations and reading serious cookbooks like Thomas Keller&rsquos Ad Hoc at Home with plenty of prescriptive advice on the subject, I&rsquove learned a few secrets that separate the merely decent from the really good.

The first thing is salting the greens and other components before adding the dressing.

The second is dressing the greens lightly and evenly by pouring the vinaigrette along the sides of the bowl rather than into the middle of the greens and then gently tossing them with your hands to get them evenly coated without any heavy soggy bits. You get your hands dirty, but you get your salad right.

The other things are, perhaps, obvious. But I started liking salad so much more when I started making my own vinaigrette.

I grew up with bottled dressings and never knew how simple and easy it is to throw together a basic one that tastes a million times better than anything you can buy.

Just whisk together a little vinegar, dijon, and good olive oil with a sprinkle of salt. (I especially like a vinaigrette with finely minced shallots where the shallots spend a while soaking in the vinegar before everything else gets added to take away that bitey quality.)

Still, even with as easy as that is, I find I eat more salads if I make a big batch of vinaigrette and keep it in a mason jar in the refrigerator so that it&rsquos there when I need it.

And of course, salads are best with really fresh, perfectly ripe produce, because there&rsquos no place for limp and bruised bits to hide.

This cara cara orange and avocado salad is currently my favorite winter salad.

It relies on a mix of sturdy chicories&ndashescarole, radicchio, and endive&ndashto give it a crisp and colorful base.

Then some shaved fennel goes in for texture and to serve as bridge between the sweet oranges and bitter greens. (The textures here are similar to this citrus, avocado, and shaved fennel salad which has more of an Asian-inspired flavor profile and none of the bitter greens.)

Then sweet and juicy cara cara oranges supremes and thinly sliced creamy avocado and crunchy toasted pecans go in. It all gets tossed in a simple shallot and red wine vinaigrette and some extra salt and freshly cracked pepper.

It&rsquos got a great balance of crisp and creamy, sweet and bitter and salty, and its vivid color palette makes it a feast for the eyes as well.

It&rsquos enough to remind me that I really like salad. In fact, it&rsquos a little tough to stop eating this one.

Reviews ( 25 )

I really, really love this appetizer. A tasty embellishment is the addition of pomegranate seeds on top. The red adds a nice touch as does the tart juicy burst of flavor. Once I take these to a gathering, I can't show up with anything different at subsequent get-togethers without disappointing a few people. And then I tell them it's from Cooking Light!

Really very good. Served these as a light appetizer before Thanksgiving dinner--didn't want the guests to spoil their appetites, but also didn't want them passing out from hunger before dinner was ready. It served the purpose. I used grapes instead of orange sections because I didn't want to bother with the prep for the oranges. Husband and guests loved it! I'll be making this one again!

I made these for bridge and they love them - they were the hit of the night! I did get two heads of endive as someone suggested and increased the balsamic vinegar and orange juice to 1/3 c. for plenty of sauce. I used pecans, mandarin oranges and blue cheese because I had them on hand. I will be making these again - easy and delicious!

This turned out pretty good, if not great, which was surprising considering all the other reviews. A few tips: Get more that 2 heads of endive so that you can have plenty of the larger leaves. The smaller leaves are really difficult to get all of the ingredients into properly If possible, ensure the balsalmic mixture is reduced enough to where it's somewhat thick and not so runny. Otherwise, it easily drips out of the individual endive leaves and makes a mess.

I love this recipe! I changed a few things and made it with chopped apple (spritzed with fresh lemon) and gorgonzola instead of oranges. I also used 3 heads of endive (party of 8) because it always goes so fast.

Wow! Took these to a party and they were gone in a flash! Used the non-stick foil for the walnuts and had no issues. This recipe will give you a gourmet cook reputation!

This was such a delicious dish! And so quick and easy to make. It took just 15min. Who would have ever thought navel oranges would go so well with this dish! We were having leftovers, and I wanted to add something special to the dinner. This did the trick! I highly recommend everyone to try this. You will not be disappointed.

Delicious combination of flavors! Easy to make ahead of time and drizzle with the reduction just before serving.

I made these for a large birthday party we attended. Doubled the recipe. They were gone in a blink of an eye. Very well received. Made a beautiful presentation. They are very time consuming to make, but have a really good blend of flavors. I made exactly as the recipe stated - did not change a thing.

I have been making this for years and it is always a hit. Probably my most requested appetizer recipe. Now my daughter is making it for her friends.

It's only been the last four years that I've learned to cook, and at age 45 it's time I took FOOD to a pot-luck, instead of bringing the paper plates. This recipe showed up in my inbox the morning of a Christmas party and I decided to go for it - and got RAVE REVIEWS! I used mandarin oranges as someone else suggested, and probably went light on drizzling the balsamic reduction, because I had some left over, but ALL the guests where trying to find me to exclaim how great these were. I made them again for another party this weekend and didn't have chives - Use the chives, it adds that extra something special. The other great thing is this recipe only makes 16 spears, so when the plate is empty quickly, you look like an amazing chef '-) Highly recommend ! Tammy E

Watch the video: Χοιρινό μπούτι χωρίς κόκαλο με μέλι και πορτοκάλι. Συνταγή του Λευτέρη Λαζάρου (August 2022).