The oranges in this healthy salad recipe are caramelized in honey and not actually “burnt.” The result is a citrus flavor that's more complex than just slicing the fruit onto your greens. Serve with roasted chicken, turkey or ham.
Nutrition per serving may change if servings are adjusted.
2 sprigs fresh rosemary
¼ cup honey
⅓ cup extra-virgin olive oil
3 tablespoons cider vinegar
2 tablespoons fresh orange juice
2 tablespoons minced shallot
½ teaspoon fine sea salt
3 medium oranges, peeled and cut crosswise into 4 thick slices
16 cups torn escarole (about 2 heads)
⅓ cup slivered almonds, toasted
Coarsely crush or chop rosemary and place in a small saucepan. Add honey and bring to a boil over medium heat. Remove from heat and let steep for 30 minutes.
Meanwhile, whisk oil, vinegar, orange juice, shallot and salt in a large bowl until combined.
Strain the rosemary from the honey and pour the honey into a large cast-iron or nonstick skillet. Bring to a boil over medium-high heat. Add orange slices and cook until they just start to brown, about 3 minutes. Carefully turn the slices over and cook for another 3 minutes. Remove the orange slices to a plate. Whisk the honey and juice from the pan into the dressing in the large bowl.
Add escarole to the dressing and toss well to coat. Serve the salad topped with the oranges and sprinkled with almonds.
Make Ahead Tip: Prepare through Step 3; refrigerate oranges and dressing separately for up to 1 day. Let stand at room temperature for 30 minutes before finishing the salad.
122 calories;8 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 2 g protein; 107 mcg folate; 0 mg cholesterol; 9 g sugars; 6 g added sugars; 1,524 IU vitamin A; 23 mg vitamin C; 58 mg calcium; 1 mg iron; 112 mg sodium; 308 mg potassium
Vitamin C (38% daily value), Vitamin A (30% dv), Folate (27% dv)
Carbohydrate Servings: 1
Exchanges: ½ other carbohydrate, ½ vegetable, 1½ fat