By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-10-01

Servings: 8

Yield: 8 servings, 1 3/4 cups each

Total Time: 30 minutes

Prep Time: 30 minutes

To Make Ahead: Cover and refrigerate the vinaigrette (Step 1) for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours.

Recipe Description:

This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.

Recipe Ingredients:

Black olive vinaigrette

1. 1 tablespoon red-wine vinegar
2. 1 tablespoon lemon juice
3. 1 teaspoon Dijon mustard
4. 2 cloves garlic, minced
5. 1/8 teaspoon salt, or to taste
6. Freshly ground pepper, to taste
7. 1/4 cup extra-virgin olive oil
8. 1/2 cup Kalamata olives, pitted and coarsely chopped
9. 1 tablespoon chopped fresh parsley

Salad

1. 3 medium navel or Valencia oranges
2. 10 cups mixed lettuces, (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
3. 2 heads Belgian endive, sliced
4. 2 bulbs fennel, trimmed and sliced

Recipe Steps:

1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
3. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

Recipe Nutrition:

Per serving: 167 calories; 10 g fat (1 g saturated fat, 7g mono unsaturated fat); 0 mg cholesterol; 19 g carbohydrates; 4 g protein; 9 g fiber; 274 mg sodium; 958 mg potassium

Nutrtion Bonus: 100% dv Vitamin A, 58 mg Vitamin C (100% dv), 296 mcg Folate (74% dv), 30% dv Fiber.

Exchanges: 1/2 fruit, 2 vegetable, 2 fat

Carbohydrate Servings: 1

Recipe Categories:

Course(s)

Dinner

Appetizer

Lunch

Cuisine(s)

American

Degree of Difficulty

Moderate

Special Health Consideration(s)

Low Calorie

Low Carb

High Fiber

Low Sat Fat

Low Cholesterol

Low Sodium

High Potassium

High Calcium

Heart Healthy

Healthy Weight

Seasons & Occassions

Spring

Summer

Winter

Fall

Easter

New Year's

Thanksgiving

Mother's Day

Father's Day

Bridal Shower

Baby Shower

Entertainment

Housewarming

Birthday

Super Bowl

Valentine's Day

Christmas

Technique(s)

Quick

No Cook

Dish Type(s)

Salad

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.