ADVERTISEMENT
Burnt Orange & Escarole Salad
Burnt Orange & Escarole Salad
0 Reviews
From: EatingWell Magazine, November/December 2015
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.
- By: Lia Huber EatingWell Recipe Contributor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
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
Preparation
-
Active
-
Ready In
- 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.
- Serving size: about 1 cup
- Per serving: 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
- Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (30% dv), Folate (27% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ other carbohydrate, ½ vegetable, 1½ fat
