Arugula Watercress And Endive Salad Recipe


Difficulty LevelEasyHealth IndexHealthy


 Torn arugula3 Cup (48 tbs)
 Torn watercress3 Cup (48 tbs)
 Sliced belgian endive3 Cup (48 tbs)
 Raspberry vinegar1⁄4 Cup (4 tbs)
 Water2 Tablespoon
 Vegetable oil1 Teaspoon
 Dry mustard1⁄8 Teaspoon
 Dried marjoram1⁄8 Teaspoon
 Blood orange2 Cup (32 tbs), segmented

Nutrition Facts

Serving size: Complete recipe

Calories 349 Calories from Fat 51

% Daily Value*

Total Fat 6 g9.1%

Saturated Fat 0.81 g4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 93.9 mg3.9%

Total Carbohydrates 64 g21.3%

Dietary Fiber 16.7 g66.7%

Sugars 43 g

Protein 9 g18.7%

Vitamin A 182.1% Vitamin C 518.5%

Calcium 52.2% Iron 16%

*Based on a 2000 Calorie diet


Combine arugula, watercress, and endive in a large bowl; toss gently.
Cover and chill.
Combine vinegar and next 4 ingredients in a jar.
Cover tightly, and shake vigorously; chill thoroughly.
Pour vinegar mixture over arugula mixture, and toss gently.
Place 1 1/2 cups greens onto each individual salad plate, and top evenly with orange segments.