Blood Orange Endive Salad
A simple salad made with endive lettuce, blood oranges, Gorgonzola with a blood orange vinaigrette.
- 1 head endive
- 1 blood orange
- 1 tbsp crumbled gorgonzola
For the vinaigrette:
- 1 tbsp fresh squeezed blood orange juice
- 1 tsp extra virgin olive oil
- 1/2 tsp white balsamic
- salt and fresh pepper to taste
Peel the orange and cut into sections.
Remove the outer leaves of the endive and fan them on the plate.
Chop the remaining smaller leaves and place them in the center of the plate.
Top with crumbled cheese.
Combine the vinaigrette ingredients and whisk; drizzle over salad.
Serving: 1salad, Calories: 256kcal, Carbohydrates: 40.5g, Protein: 10g, Fat: 8.5g, Sodium: 246.5mg, Fiber: 23g, Sugar: 16g
Freestyle Points: 2
Points +: 5