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. Source: EatingWell Magazine, November/December 2018

Domenica Marchetti


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; 10 g total fat; 1.3 g saturated fat; 171 mg sodium. 259 mg potassium; 10.9 g carbohydrates; 2.1 g fiber; 8 g sugar; 1.3 g protein; 2421 IU vitamin a iu; 21 mg vitamin c; 38 mcg folate; 43 mg calcium; 1 mg iron; 13 mg magnesium; 4 g added sugar;