Endive and Radicchio Salad with Oranges
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(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 |
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