Curly Endive Salad
A deliciously different salad that goes with poultry, meat or pork.

Servings: 8

• 1/3 cup red-wine vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 medium sweet red onion, sliced crosswise 1/8 inch thick and separated into rings
• 2 medium navel oranges
• 2 teaspoons whole grain mustard
• 1 tablespoon fat-free low sodium chicken broth
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 10 cups (about 1/2 pound) curly endive, stems and center ribs discarded and leaves torn into bite-size pieces

Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.

Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander. Rinse under cold water and drain again. Stir onion into vinegar mixture and marinate 10 minutes.

While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.

Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately. Whisk mustard, chicken broth, remaining 1/2 teaspoon salt, pepper, and oil into marinade to make the dressing. Add endive, onion, and oranges and toss with dressing. Serve immediately.

NOTE: Mixed baby organic greens can be used instead of the curly endive.

Per Serving: 114 Calories; 4g Fat (26.7% calories from fat); 1g Saturated Fat: 3g Protein; 20g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 837mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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