Frisee Salad With Citrus Carrot Vinaigrette

  • Prep Time:
    30 minutes

  • Cook Time:
    0 minutes

  • Yield:
    Makes 4 servings


  • 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 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


  1. For citrus carrot vinaigrette: WHISK juice blend, vinegar, tomatoes, Worcestershire sauce, salt and pepper in small bowl. Gradually whisk in oil.
  2. For frisee salad: MARINATE orange segments, onions and olives, in 3 tablespoons vinaigrette, in small bowl 10 minutes.
  3. DIVIDE frisee on 4 salad plates. Top with 1/4 of marinated mixture, olives and cheese. Drizzle with additional vinaigrette.
  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.

Nutritional Information

Serving Size: 1/4 of recipe
Calories Per Serving: 320
Total Fat Grams: 25g
Calories From Fat Grams: 210
Saturated Fat Grams: 4.5g
Saturated Fat Grams Percent Daily Value: 23%
Cholesterol: 5mg
Cholesterol Percent Daily Value: 2%
Sodium: 660mg
Sodium Percent Daily Value: 28%
Carbohydrates: 23g
Carbohydrates Percent Daily Value: 8%
Dietary Fiber: 5g
Dietary Fiber Percent Daily Value: 20%
Sugars: 13g
Protein: 4g
Vitamin A Percent Daily Value: 60%
Calcium Percent Daily Value: 15%
Vitamin C Percent Daily Value: 110%
Iron Percent Daily Value: 8%

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

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