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photo Endive and Escarole Salad with Mustard-Orange Vinaigrette Recipe | Say Mmm

Endive and Escarole Salad with Mustard-Orange Vinaigrette

This recipe contains extra-virgin olive oil, endives, navel oranges, dijon mustard, red-wine vinegar.
8 Servings - 20 min - epicurious.com
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Servings:8  | Calories:107 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 12g
4 %
Fiber 9g
36 %
Sugars 4g
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Cholesterol 0mg
0 %
Sodium 71mg
3 %
Protein 3g
7 %
Calories:
43% Extra-virgin olive oil
40% Endives
14% Navel oranges
1% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 navel oranges
2 teaspoons red-wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 medium head escarole, torn into 2- to 3 inch pieces (12 cups)
4 Belgian endives, leaves separated and halved crosswise

Directions : View recipe directions on epicurious.com
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