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    You are in: Home / Recipes / Chicory/Belgian Endive and Orange Salad With Ginger Dressing Recipe
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    Chicory/Belgian Endive and Orange Salad With Ginger Dressing

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    tigerduck's Note:

    This salad is one of the suggested side dishes that goes with Roast Salmon with Spiced Coconut Crumbs Roast (Roast Salmon With Spiced Coconut Crumbs). However, you may want to serve it as a side or starter in combination with other Asian style dishes. I have to admit that I've never followed this recipe exactly, but I often use it as a base.

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    Units: US | Metric




    1. 1
      Up to two days ahead:.
    2. 2
      Shake all the dressing ingredients together in a jar. Season and chill.
    3. 3
      Up to a day ahead:.
    4. 4
      Peel (remove peel with a knife, so you get rid of the membrane)and deseed the orange. Cut the segments from the membrane and chill.
    5. 5
      Up to an hour ahead:.
    6. 6
      Slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.
    7. 7
      To serve:.
    8. 8
      When you're ready, toss in the dressing.

    Ratings & Reviews:


    Nutritional Facts for Chicory/Belgian Endive and Orange Salad With Ginger Dressing

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 165.5
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 34.1 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 2.3 g
    Sugars 7.1 g
    Protein 1.9 g

    The following items or measurements are not included:

    chicory lettuce

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