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Name: Roasted Onion, Endive and Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 tb Balsamic vinegar; Salt to taste; 4 Navel oranges; Pepper, fresh ground; 1 tb olive oil; 1 tb Dijon mustard; 4 c Spinach, loosley packed; 1/4 c Lemon juice; 3 tb Reserved orange juice; 1 tb White wine vinegar; 4 Belgian endives; 1/2 c olive oil; 4 md Red onions; 1 bn Watercress

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INGREDIENTS

1 tb Balsamic vinegar
Salt to taste
4 Navel oranges
LEMON VINAIGRETTE
Pepper, fresh ground
1 tb olive oil
1 tb Dijon mustard
4 c Spinach, loosley packed
1/4 c Lemon juice
3 tb Reserved orange juice
1 tb White wine vinegar
4 Belgian endives
1/2 c olive oil
4 md Red onions
1 bn Watercress

Servings

INSTRUCTIONS

You can omit the step of roasting the onion, but roasting brings out a sweetness that complements the orange and contrasts with the watercress and endive. Preheat oven to 400F (200C) Cut onion in half and slice each half into 4 wedges. Separate wedges into individual pieces. In a bowl, toss onions with olive oil and balsamic vinegar. Season with salt and pepper. Place on cookie sheet, bake for 20 minutes or until onion wedges are browned. Reserve. Clean stalks from watercress and toss leaves with onions. Slice Belgian endives into 1/2-inch slices and add to bowl. Wash and stem spinach. Dry well and tear into bite-sized pieces. Cut skin and white pith from oranges. Over a bowl, cut oranges into segments, reserving the juice that escapes. To make dressing, combine lemon juice with reserved orange juice, add Dijon mustard and wine vinegar, then whisk in olive oil. Season with salt and pepper. Just before serving, toss lemon vinaigrette with onions, orange and vegetables.

NOTES

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Roasted Onion, Endive and Orange Salad

1 tb Balsamic vinegar
 Salt to taste
4 Navel oranges
 LEMON VINAIGRETTE
 Pepper, fresh ground
1 tb olive oil
1 tb Dijon mustard
4 c Spinach, loosley packed
1/4 c Lemon juice
3 tb Reserved orange juice
1 tb White wine vinegar
4 Belgian endives
1/2 c olive oil
4 md Red onions
1 bn Watercress

You can omit the step of roasting the onion, but roasting brings out a  sweetness that complements the orange and contrasts with the watercress and  endive. Preheat oven to 400F (200C) Cut onion in half and slice each half  into 4 wedges. Separate wedges into individual pieces. In a bowl, toss  onions with olive oil and balsamic vinegar. Season with salt and pepper.  Place on cookie sheet, bake for 20 minutes or until onion wedges are  browned. Reserve. Clean stalks from watercress and toss leaves with onions.  Slice Belgian endives into 1/2-inch slices and add to bowl. Wash and stem  spinach. Dry well and tear into bite-sized pieces. Cut skin and white pith  from oranges. Over a bowl, cut oranges into segments, reserving the juice  that escapes. To make dressing, combine lemon juice with reserved orange  juice, add Dijon mustard and wine vinegar, then whisk in olive oil. Season  with salt and pepper. Just before serving, toss lemon vinaigrette with  onions, orange and vegetables.

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Nutrition

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Serving Size: 1 Serving (319g)
Recipe Makes: 12 Servings

Calories: 109
Calories from Fat: 28 (26%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 81mg		3 %
Potassium 649.1mg		17 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 13.5g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 109

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