Escarole and Endive Salad with Valencia Oranges and Fig Molasses Vinaigrette

Escarole and Endive Salad with Valencia Oranges and Fig Molasses Vinaigrette

recipe by

170
calories
12
ingredients
8
servings
3.610

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Ingredients

1/2 tsp orange zest finely grated, microplane grater
1 tbsp maple syrup fig molasses
1/4 tsp sea salt
2 escarole rinsed spun dry though stems discarded and leaves torn in 2” pieces
2 endive belgium, leaves separated and left whole
1 radicchio leaves separated and left whole
2 orange peel valencia, flesh and cut crosswise in 14” slices

Nutrition Facts

170
calories
14
g fat
3
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 4
SmartPoints: 6