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Arugula Watercress And Endive Salad

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Ingredients
  Torn arugula 3 Cup (48 tbs)
  Torn watercress 3 Cup (48 tbs)
  Sliced belgian endive 3 Cup (48 tbs)
  Raspberry vinegar 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Vegetable oil 1 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Dried marjoram 1⁄8 Teaspoon
  Blood orange 2 Cup (32 tbs), segmented
Directions

Combine arugula, watercress, and endive in a large bowl; toss gently.
Cover and chill.
Combine vinegar and next 4 ingredients in a jar.
Cover tightly, and shake vigorously; chill thoroughly.
Pour vinegar mixture over arugula mixture, and toss gently.
Place 1 1/2 cups greens onto each individual salad plate, and top evenly with orange segments.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Interest: 
Healthy

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