Endive and Radicchio Salad with Oranges
(makes 6 servings)
|3||Belgian endives, about 3/4 pound ( g), cored and leaves removed|
|1||pound (480 g) head radicchio lettuce, leaves washed, dried and broken into bit sized pieces|
|2||tablespoons (30 ml) balsamic vinegar|
|2||tablespoons (30 ml) olive oil|
|freshly grated pepper|
|3||6-ounce (180g) navel oranges, peel removed and segmented, juice retained|
- Place the endive and radicchio in a salad bowl. Drizzle with vinegar and oil. Toss to coat. Add the pepper and toss.
- Divide between 6 salad plates. Top with orange slices. Serve immediately.
|Per serving:||98 calories (41% calories from fat), 2 g protein, 5 g total fat (0.7 g saturated fat), 13 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 513 mg potassium, 31 mg sodium|
|Diabetic exchanges:||1 carbohydrate (1/2 fruit, 1 vegetable), 1 fat|