Curly Endive Salad
1/3 cup red-wine
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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