Frisee Salad With Citrus Carrot Vinaigrette

Prep Time 30 min
Cook Time N/A
Servings N/A
Difficulty Easy

Ingredients

  • CITRUS CARROT VINAIGRETTE
  • 1/4 cup R.W. Knudsen Family® Organic Orange Carrot Juice Blend
  • 1/3 cup balsamic vinegar
  • 2 tbsps. finely chopped sun-dried tomatoes in oil
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 cup extra virgin olive oil
  • FRISEE SALAD
  • 2 navel oranges, supremed*
  • 1/2 cup thinly sliced red onion
  • 1/4 cup sliced pitted Greek olives
  • 8 cups frisee rinsed, large stems removed and torn into bite-sized pieces
  • 1/4 cup crumbled blue cheese

Directions

  • Step 1

    For citrus carrot vinaigrette: WHISK juice blend, vinegar, tomatoes, Worcestershire sauce, salt and pepper in small bowl. Gradually whisk in oil.

  • Step 2

    For frisee salad: MARINATE orange segments, onions and olives, in 3 tablespoons vinaigrette, in small bowl 10 minutes.

  • Step 3

    DIVIDE frisee on 4 salad plates. Top with 1/4 of marinated mixture, olives and cheese. Drizzle with additional vinaigrette.

  • Step 4

    *To Supreme Oranges: trim off very top and bottom of fruit. Set fruit on end. Beginning at top, cut rind from fruit, following curves down orange, being sure to remove any white pith. Cut out each segment by inserting blade of knife between flesh and membrane on both sides.

Serving size
(1/4 of recipe)

  • Calories 320
  • Calories from Fat210g
  • Total Fat 25g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 660mg
  • Potassium 0mg
  • Total Carbohydrates 23g
  • Dietary Fiber 5g
  • Sugars 13g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet