Escarole Blood Orange and Walnut Salad Recipe
Recipe By Martha Stewart-2
This salad, with its blood orange vinaigrette, is sure to help beat the winter blues.
3.8
14 Rating -
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10minstotal
10minsPrep
10m.total
10m.Prep
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Add to Shopping ListIngredients for Escarole Blood Orange and Walnut Salad Recipe
- 1/4 Large blood orange
- 0.38 inch 1 medium head escarole, outer leaves discarded, remaining leaves torn into
- 0.06 inch 2 celery stalks, cut thick diagonally
- 0.13 cup Celery leaves, preferably tender inner leaves
- 0.08 cup Walnut halves, coarsely chopped
- 1/2 teaspoon Extra virgin olive oil
- 1/2 teaspoon Champagne vinegar
- 0.13 teaspoon Coarse salt
- 0.03 teaspoon Freshly ground pepper
Nutrition
value
value
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0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-2