Spring Greens Salad with Endives and Oranges

Here’s a lovely and refreshing salad with tender greens and tiny oranges.

Serves: 4 to 6

  • 6 or so cups washed and torn mixed greens
    (see note)
  • 2 Belgian endives, thinly sliced
  • 1/4 cup thinly sliced red onion
  • 2 to 3 small seedless oranges, peeled and sectioned
  • 1/4 cup sliced or slivered almonds
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic or white wine vinegar
  • 2 tablespoons orange juice

Combine all of the ingredients in a salad bowl and toss together. Serve at once.

Note: Use a mild lettuce such as Boston or butter mixed with any combination of sorrel, arugula, dandelion greens, watercress, and tender Asian greens such as mizuna in small quantities.

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