Belgian Endive And Orange Salad With Mango Vinaigrette Recipe

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Servings: 4

Ingredients

Cost per serving $1.21 view details

Directions

  1. To make the vinaigrette:Place all the vinaigrette ingredients in a blender and blend till smooth.
  2. Let stand at room temperature while you prepare the salad.
  3. To make the salad:Place a couple of leaves of kale on each of 4 individual salad plates.
  4. Equally divide the endive and oranges on each plate, sprinkle pecans on top, and add in a spoonful of mango vinaigrette.
  5. Dressing yield: Approx. 1 1/4 c.
  6. SERVING SUGGESTIONS: This is a marvelous accompaniment for shrimp dishes.
  7. I like to serve it with Shrimp Sauteed with Jalapeno and Tequila (page 198). Its also nice as a first course for a light beef dinner or possibly with grilled fish.
  8. The mango vinaigrette is also good as a marinade with broiled or possibly baked chicken, or possibly brushed on a bruschetta for a different first course or possibly hors d'oeuvre.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 4 servings
Calories 114  
Calories from Fat 41 36%
Total Fat 4.9g 6%
Saturated Fat 0.44g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 74mg 3%
Potassium 210mg 6%
Total Carbs 18.81g 5%
Dietary Fiber 2.9g 10%
Sugars 15.2g 10%
Protein 1.46g 2%
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