Chicory Salad with Oranges and Red Onions |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1/3 cup red-wine vinegar |
1 tablespoon sugar |
1 1/2 teaspoons salt |
1 medium red onion, sliced crosswise 1/8 inch thick and separated into rings |
2 medium navel oranges |
2 teaspoons whole-grain mustard |
1 tablespoon low-fat chicken stock or low-sodium fat-free chicken broth |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
1/2 lb chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups) |
Directions:
1. Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.
2. 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.
3. 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.
4. Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade. Add chicory, onion, and oranges and toss with dressing. Serve immediately.
5. Each serving contains about 46 calories and 2 grams fat. Nutritional analysis provided by Gourmet
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