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




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

2 cups
137 calories; protein 1.3g; carbohydrates 10.9g; dietary fiber 2.1g; sugars 7.8g; fat 10g; saturated fat 1.3g; vitamin a iu 2420.5IU; vitamin c 20.8mg; folate 37.6mcg; calcium 42.5mg; iron 0.8mg; magnesium 12.7mg; potassium 258.6mg; sodium 171.1mg; added sugar 4g.

2 fat, 1/2 fruit, 1/2 vegetable