Food & Photo
Juicy oranges, crisp apple slices and our gourmet-easy Dijon-honey yogurt dressing take salad from ho-hum to “oh yum!”
- 1/2 c walnut halves
- 2 fresh mandarin oranges
- 1/3 c plain Greek yogurt
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/8 tsp salt
- 4 c mixed salad greens
- Half of one head endive, thinly sliced
- 1 apple, cored, thinly sliced
- Freshly ground pepper
In skillet over medium heat, cook walnuts five minutes until toasted, stirring occasionally; cool. Lightly grate 1/2 teaspoon orange zest into bowl; stir in next five ingredients. Set aside.
Peel oranges; separate into segments. In bowl, toss greens with endive, apple slices, orange segments, and walnuts; spread on platter. Season with pepper to taste. Serve with reserved yogurt mixture.
Per serving: Calories: 199 Protein: 6 grams Fat: 13 grams (2 grams saturated) Cholesterol: 3 milligrams Carbohydrates: 19 grams Sodium: 157 milligrams Fiber: 5 grams Sugar: 11 grams