Ingredients
Scale
- 2 Belgian endives, thinly sliced
- 1 grapefruit, segmented
- 1 orange, segmented
- 1 tangerine, segmented
- 1/4 cup pomegranate seeds
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the sliced Belgian endive and segmented citrus fruits.
- In a small bowl, whisk together the olive oil, honey, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle the pomegranate seeds on top before serving.
Notes
- This salad can be made ahead of time; just keep the dressing separate until ready to serve.
- Feel free to add nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Category: Salad
- Method: Raw
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg