Greens with Orange Dressing
Yield
4 servingsPrep
25 minCook
0 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
balsamic vinegar
|
|
| 1 ½ | teaspoons |
orange zest
slivered |
|
| ¼ | teaspoon |
black pepper
ground |
|
| 1 ¼ | teaspoons |
hazelnut oil
|
* |
| 2 | heads |
belgian endive
seperate leaves |
*
|
| 1 | bunch |
watercress
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
balsamic vinegar
|
|
| 7.5 | ml |
orange zest
slivered |
|
| 1.3 | ml |
black pepper
ground |
|
| 6.3 | ml |
hazelnut oil
|
* |
| 2 | heads |
belgian endive
seperate leaves |
*
|
| 1 | bunch |
watercress
|
*
|
Directions
In a small bowl, whisk together the vinegar, orange zest, 1 teaspoon of water, the salt and pepper, let the dressing stand at room temperature for 15 min.
In a large bowl, combine the endive and watercress.
Drizzle the dressing over the leaves and toss to coat.
Divide equally among 4 salad plates and serve.
