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Ingredientes
- 5 x heads of belgian endive (chicory)
- 2 x celery hearts thinly sliced into rings
- 4 x oranges peeled and sectioned
- 1/2 lb seedless white grapes
- 1/2 lb black grapes halved and seeded
- 1 1/2 c. thinly sliced mushrooms (optional) 2 bunches watercress (optional)
- 9 Tbsp. extra virgin olive oil
- 3 Tbsp. orange juice
- 1 Tbsp. lemon juice
- 1 tsp sugar
- 2 x green onions thinly sliced
- 1 x salt and freshly grnd black pepper
Direcciones
- Thinly slice the belgian endive heads reserving 10 to 12 leaves to garnish.
- Toss together the sliced Belgian endive celery oranges grapes and mushrooms if using in a bowl.
- Separate the watercress if using into sprigs and set aside.
- Beat together all the ingredients for the dressing with salt and pepper to taste till well blended.
- Alternatively place all the ingredients in a screwtop jar and shake vigorously to combine well before using.
- Pour the dressing over the salad about 1 hour before serving and toss to mix well.
- Add in the watercress just before serving and garnish with the reserved belgian endive leaves.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 271 | 75% |
| Total Fat 30.67g | 38% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 337mg | 10% |
| Total Carbs 23.66g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 19.56g | 13% |
| Protein 1.8g | 3% |
