Yield: 2 servings
Measure | Ingredient |
---|---|
2 tablespoons | White wine vinegar |
2 tablespoons | Orange juice |
4 teaspoons | Water |
2 teaspoons | Vegetable oil |
2 teaspoons | Honey |
¼ teaspoon | Cracked black pepper |
2 mediums | Seedless thin-skinned oranges, peeled and sliced crosswise |
½ small | Red onion, sliced separated into rings |
4 cups | Torn curly endive |
Combine first 6 ingredients in a jar. Cover tightly and shake vigorously; set aside. Divide the orange slices and onion rings between two endive-lined salad plates. Drizzle 3 tbs dressing over each salad.
Quick and Easy Weeknights Cooking Light Special Edition 1995 Submitted By DIANE LAZARUS On 09-29-95