Belgian Endive and Orange Salad with Mango Vinaigrette
Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Pecan | 1 half (4g) | 20 |
| Lime | juice of 1 lime (44ml) | 11 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- FOR THE MANGO VINAIGRETTE:
- 1 1/2 tsp white wine vinegar
- 2 tbl fresh lime juice
- 1 cup diced mango
- 1 tbl honey
- 1/2 tsp freshly ground black pepper
- 1/8 tsp ground cayenne pepper
- 1/8 tsp salt
- FOR THE SALAD:
- 1 head purple kale, washed
- 4 x Belgian endive, washed
- 2 lrg seedless oranges, peel and section
- 1/2 cup pecan halves
- =
Directions
To make the vinaigrette:
Place all the vinaigrette ingredients in a blender and blend until smooth.
Let stand at room temperature while you prepare the salad.
To make the salad:
Place a couple of leaves of kale on each of 4 individual salad plates.
Equally divide the endive and oranges on each plate, sprinkle pecans on top, and add a spoonful of mango vinaigrette.
SERVING SUGGESTIONS: The mango vinaigrette is also good as a marinade with broiled or baked chicken, or brushed on a bruschetta for a different first course or hors d'oeuvre.