Winter Citrus, Escarole, and Endive Salad

Name: Winter Citrus, Escarole, and Endive Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters thinly sliced Belgian endive (about 2 heads); 0 teaspoons freshly ground black pepper; 177 milliliters blood orange sections; 1 Tbsp white wine vinegar or champagne vinegar; 1 liters torn escarole; 237 milliliters pink grapefruit sections; 2 teaspoons honey; 1 teaspoons kosher salt; 237 milliliters navel orange sections; 2 Tbsps extra-virgin olive oil; 2 Tbsps orange juice; 2 Tbsps pistachios, toasted; 118 milliliters pomegranate arils; 237 milliliters thinly sliced radicchio; 59 milliliters minced shallots

Need a gluten free, dairy free, and primal side dish? Winter Citrus, Escarole, and Endive Salad could be an outstanding recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 131 calories, 3g of protein, and 6g of fat each. Winter will be even more special with this recipe. A mixture of pomegranate arils, honey, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Combine first 3 ingredients in a large bowl.

Equipment you will use

Bowl

Add grapefruit, orange, and blood orange sections; toss gently.

Ingredients you will need

Orange Slices

Grapefruit

Orange

Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk.

Ingredients you will need

Shallot

Pepper

Equipment you will use

Whisk

Bowl

Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.

Ingredients you will need

Pomegranate Seeds