Endive & Escarole Salad with Mustard-Orange Vinaigrette - 3 Guiding Stars
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The mixture of sweet citrus and bitter greens will delight your taste buds. This salad relies on using all parts of an orange—zest, juice, and flesh—to get the most flavor from your fruit.


  • 2 navel oranges
  • 2 tsp. red wine vinegar
  • 3 Tbsp. olive oil
  • 2 tsp. Dijon mustard
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 1 head escarole, torn
  • 4 Belgian endives, chopped


  1. Grate 1 teaspoon zest from 1 orange and reserve.
  2. Remove peel and pith from oranges. Cut segments into a bowl.
  3. Squeeze 1 tablespoon juice from navel oranges into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, salt, and pepper.
  4. Toss escarole, endive, and orange segments with dressing to serve.
Nutritional analysis per serving: Calories 80; Total Fat 5.5g (6% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 120mg (5% DV); Total Carbohydrate 8g (3% DV); Dietary Fiber 3.5g (14% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 1g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 6% DV; Vitamin K 130% DV; Folate 30% DV; Vitamin C 30% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/endive-and-escarole-salad-with-mustard-orange-vinaigrette/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796