Endive Salad with Orange and Bell Peppers
(1 vote)
(1 vote)
Difficulty:
very easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
196
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 196 kcal | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 3 heads Endive
- 1 Orange
- green Bell pepper
- red Bell pepper
- Cress
- For the dressing
- 2 Tbsps lemon juice
- 4 Tbsps Orange juice
- Orange peel (from half an organic orange)
- sugar
- salt
- Celery salt
- freshly ground pepper
- 6 Tbsps vegetable oil
Preparation steps
1.
For the salad: Rinse the endives, remove the cores and separate the leaves. Peel the orange with a sharp knife and cut into segments. Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into very thin strips. Rinse the cress and drain. In a bowl, toss the chicory with the orange segments, bell peppers and cress. Divide between plates.
For the dressing: In a bowl, whisk the lemon juice with the orange juice, orange zest and vegetable oil. Season with sugar, salt, celery salt and pepper to taste. Serve the salads with the dressing drizzled on top.
