Directions:
- Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
- Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste.
- Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 827.2 Kcal (3463 kJ) | ||
| Calories from fat | 93.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 16% | |
|---|---|---|---|
| Cholesterol | 7.37mg | 2% | |
| Sodium | 720.12mg | 30% | |
| Potassium | 932.55mg | 20% | |
| Total Carbs | 155.44g | 52% | |
| Sugars | 38g | 152% | |
| Dietary Fiber | 113.34g | 453% | |
| Protein | 42.5g | 85% | |
| Vitamin C | 521.2mg | 869% | |
| Iron | 35.3mg | 196% | |
| Calcium | 1620.1mg | 162% | |
| Amount Per 100 g | |||
| Calories | 24.2 Kcal (101 kJ) | ||
| Calories from fat | 2.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.3g | 16% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 2% | |
| Sodium | 21.07mg | 30% | |
| Potassium | 27.28mg | 20% | |
| Total Carbs | 4.55g | 52% | |
| Sugars | 1.11g | 152% | |
| Dietary Fiber | 3.32g | 453% | |
| Protein | 1.24g | 85% | |
| Vitamin C | 15.2mg | 869% | |
| Iron | 1mg | 196% | |
| Calcium | 47.4mg | 162% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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