Endive, Orange & Roquefort Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Endive, Orange & Roquefort Salad calories by ingredient


Ina Garten's Recipe from Parade Magazine Ina Garten's Recipe from Parade Magazine
Number of Servings: 6


    1/2 t grated orange zest
    1/4 c orange juice
    1/4 c olive oil
    1 t white wine vinegar

    2 heads Belgian Endive
    1/2 c toasted walnut halves
    4 oz Roquefort or Blue
    1 sweet red apple, cored, unpeeled, and medium diced
    4 oz baby arugula
    1 orange


You can make the vinaigrette ahead, refrigerate it, and assemble the salad just before serving.


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.