Orange, Date, and Endive Salad with Lemon-Cardamom Dressing

Name: Orange, Date, and Endive Salad with Lemon-Cardamom Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 Belgian endive leaves; 0 teaspoons freshly ground black pepper; 710 milliliters blood orange sections; 5 1/2 cup thinly sliced pitted dates (about whole); 1 Tbsp extravirgin olive oil; 2 teaspoons chopped fresh mint; 4 teaspoons chopped fresh mint; 1 teaspoon grated lemon rind; 59 milliliters low-fat buttermilk; 237 milliliters thinly vertically sliced red onion; 237 milliliters thinly sliced radishes; 0 teaspoons salt; 1 teaspoons cardamom seeds, toasted

Need a gluten free, primal, whole 30, and vegetarian side dish? Orange, Date, and Endive Salad with Lemon-Cardamom Dressing could be an amazing recipe to try. One serving contains 177 calories, 4g of protein, and 4g of fat. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up mint, buttermilk, extravirgin olive oil, and a few other things to make it today.

Instructions

To prepare dressing, place cardamom in a spice or coffee grinder; process until finely ground.

Ingredients you will need

Cardamom

Coffee

Combine the cardamom, buttermilk, and next 5 ingredients (buttermilk through pepper).

Ingredients you will need

Buttermilk

Cardamom

Pepper

To prepare salad, arrange 3 endive leaves on each of 4 salad plates. Top each with 3/4 cup orange sections, 1/4 cup radish, 1/4 cup onion, 2 tablespoons dates, and 1 teaspoon mint.

Ingredients you will need

Orange Slices