Arugula Watercress And Endive Salad Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodVegetarian

Ingredients

 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

Directions

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.
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