Frisee Salad With Citrus Carrot Vinaigrette

Prep Time 30 min
Cook Time N/A
Servings 4
Difficulty Easy


  • 1/4 cup R.W. Knudsen Family® Organic Orange Carrot Juice Blend
  • 1/3 cup balsamic vinegar
  • 2 tablespoons finely chopped sun-dried tomatoes in oil
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 2 navel oranges, supremed*
  • 1/2 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


  • 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

    *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.

  • Step 3

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

  • Step 4

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

Serving size

  • Calories 320
  • Calories from Fat210g
  • Total Fat 25g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 660mg
  • Total Carbohydrates 23g
  • Dietary Fiber 5g
  • Sugars 13g
  • Protein 4g

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

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