Nutrition per serving may change if servings are adjusted.
2 chilled blood or Cara Cara oranges
2 tablespoons honey
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground pepper
⅓ cup extra-virgin olive oil
8 cups torn red or green butter lettuce
4 heads Belgian endive, cut crosswise into 2-inch pieces
4 cups arugula
3 cups torn radicchio
Slice ½ inch off both ends of the oranges and squeeze the juice from those pieces (about 1 tablespoon) into a large bowl. Whisk in honey, vinegar, mustard, salt and pepper. Gradually whisk in oil until combined. Reserve 2 tablespoons of the dressing in a small bowl.
With a sharp knife, remove the peel and white pith from the oranges; discard. Slice the oranges into thin rounds.
Add lettuce, endive, arugula and radicchio to the large bowl and toss to combine. Transfer the greens to a serving platter and top with the orange slices. Drizzle with the reserved dressing.
137 calories;10 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 1 g protein; 38 mcg folate; 0 mg cholesterol; 8 g sugars; 4 g added sugars; 2,421 IU vitamin A; 21 mg vitamin C; 43 mg calcium; 1 mg iron; 171 mg sodium; 259 mg potassium
Vitamin A (48% daily value), Vitamin C (35% dv)