Belgian Endive, Orange and Date Salad
20 mins (prep 20)
19 ingredients
4 servings
From Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion, the endive called for in this recipe refers to the cone-shaped variety (looks like a bullet or small ear of corn.) I used a head of white endive with the maroon/purple colored outer leaves.

Categories:  salad , fruit , <-30-mins , easy , quick , vegetarian , vegetable , time-to-make ,
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Serving Size (10.85 g)
Servings 4
Amount per Serving
Calories 40.18 Calories from Fat 33.3
% Daily Value *
Total Fat 3.7g 22.75%
Saturated Fat 0.51g 10.21%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.17mg 0.03%
Total Carbohydrate 2.03g 2.71%
Dietary Fiber 0.0 g 0.08%
Sugars 2.02 g %
Protein 0.01g 0.06%
Vitamin A 0.0IU% Vitamin C 0.01mg%
Calcium 0.18mg% Iron 0.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plus, unseasoned rice vinegar, freshly squeezed orange juice, rose water, grated orange zest, freshly ground black pepper, valencia oranges, belgian endive, stalks celery, medjool dates, roasted pistachios


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