Endive Watercress Salad Recipe

Endive Watercress Salad Recipe photo by Taste of Home

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Two kinds of greens and cucumber and orange slices are coated with a light ginger dressing in this recipe.—Taste of Home Test Kitchen

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Endive Watercress Salad Recipe

Prep: 35 min.

Yield: 10 Servings

35 35

Ingredients

10 cups watercress
4 cups thinly sliced Belgian endive
3 medium navel oranges, peeled and sliced
1 medium cucumber, halved and thinly sliced
10 slices red onion, separated into rings
DRESSING:
2/3 cup canola oil
1/4 cup lemon juice
1/4 cup rice vinegar
1/4 cup olive oil
4 teaspoons Dijon mustard
2 teaspoons ground ginger
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Divide watercress and endive among 10 salad plates. Arrange the oranges, cucumber and onion over salad greens. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads. Yield: 10 servings.

Nutritional Facts 1-1/2 cups equals 226 calories, 21 g fat (2 g saturated fat), 0 cholesterol, 186 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Endive Watercress Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p89