ounce hazelnuts, toasted and skins rubbed off, chopped
NUTRITION INFO
Serving Size: 1 (1005) g
Servings Per Recipe:
2
AMT. PER SERVING% DAILY VALUE
Calories: 397.6
Calories from Fat 109 g28 %
Total Fat 12.2 g18 %
Saturated Fat 2.2 g11 %
Cholesterol 8 mg
2 %
Sodium 146.9 mg
6 %
Total Carbohydrate
68 g
22 %
Dietary Fiber 26.9 g107 %
Sugars 40.7 g162 %
Protein 14.8 g
29 %
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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.