Orange and Endive Salad with Maple Chipotle Vinaigrette
It's impossible to overstate just how well the ingredients come together in this beautiful salad. The textural contrast of juicy ripe oranges and crisp endives is enhanced by a surprisingly complex vinaigrette containing sweet, spicy, and smoky flavors.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Citrus
Leafy Green
Pepper
Appetizer
No-Cook
Quick & Easy
Gourmet
Vegan
Vegetarian
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1/4 cup fresh orange juice
- Carbohydrate 25 g(8%)
- Fat 7 g(11%)
- Fiber 4 g(18%)
- Protein 2 g(3%)
- Saturated Fat 1 g(5%)
- Sodium 322 mg(13%)
- Calories 158
Preparation Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well. Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.
