Endive, Orange & Roquefort Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Directions
Vinaigrette1/2 t grated orange zest1/4 c orange juice1/4 c olive oil1 t white wine vinegarSalad2 heads Belgian Endive1/2 c toasted walnut halves4 oz Roquefort or Blue1 sweet red apple, cored, unpeeled, and medium diced4 oz baby arugula1 orange
1. Cut endives in half lengthwise, remove the hard inner triangle, let leaves separate and cut them in half.
2. Place endives in large bowl and drizzle with vinaigrette
3. Add walnuts, Roquefort, apple, and arugula and toss.
4. Zest the orange into the salad with a strip zester.
5. Separate orange sections, remove membranes, and toss them on the salad.
6. Sprinkle with salt and serve.
Serving Size: Makes 6 1 cup servers
Number of Servings: 6
Recipe submitted by SparkPeople user VAINVT.
2. Place endives in large bowl and drizzle with vinaigrette
3. Add walnuts, Roquefort, apple, and arugula and toss.
4. Zest the orange into the salad with a strip zester.
5. Separate orange sections, remove membranes, and toss them on the salad.
6. Sprinkle with salt and serve.
Serving Size: Makes 6 1 cup servers
Number of Servings: 6
Recipe submitted by SparkPeople user VAINVT.
Nutritional Info Amount Per Serving
- Calories: 246.5
- Total Fat: 18.5 g
- Cholesterol: 17.0 mg
- Sodium: 384.9 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 7.5 g
- Protein: 7.8 g
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