Bitter greens are balanced with a honey-orange dressing in this quick and satisfying salad. Serve with garlic shrimp, grilled chicken or cheese toast to round out a meal.

Domenica Marchetti
Source: EatingWell Magazine, November/December 2018




Ingredient Checklist


Instructions Checklist
  • Slice 1/2 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.

Nutrition Facts

137 calories; protein 1.3g 3% DV; carbohydrates 10.9g 4% DV; exchange other carbs 0.5; dietary fiber 2.1g 8% DV; sugars 7.8g; fat 10g 15% DV; saturated fat 1.3g 7% DV; cholesterolmg; vitamin a iu 2420.5IU 48% DV; vitamin c 20.8mg 35% DV; folate 37.6mcg 9% DV; calcium 42.5mg 4% DV; iron 0.8mg 4% DV; magnesium 12.7mg 5% DV; potassium 258.6mg 7% DV; sodium 171.1mg 7% DV; added sugar 4g.