Citrus Walnut Salad

This salad of grapefruit, walnuts and endive leaves is bursting with citrus flavor and festive colors - a great side dish recipe to perk up a meal.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8

1/2
cup walnut pieces
1/2
cup extra-virgin olive oil
3
tablespoons white wine vinegar
2
tablespoons Dijon mustard
1/4
teaspoon salt
1/4
teaspoon sugar
1/4
teaspoon ground cumin
8
heads Belgian endive (about 2 1/4 lb)
1/2
cup firmly packed fresh Italian (flat-leaf) parsley leaves
2
red grapefruit, peeled, sectioned

  • 1 Sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown.
  • 2 In small bowl, stir together oil, vinegar, mustard, salt, sugar and cumin.
  • 3 Remove and discard outer leaves of endive. Rinse endive with cold water; pat dry. Cut each endive head diagonally into 1/4-inch-thick slices; place in serving bowl. Add walnuts and parsley. Drizzle with dressing; gently toss to coat. Top with grapefruit. Serve immediately.

Expert Tips

Belgian endive is slightly tangy with a bittersweet aftertaste.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
,
% Daily Value
Total Fat
19g
19%
(Saturated Fat
2 1/2g,
2 1/2%
),
Sodium
170mg
170%;
Total Carbohydrate
14g
14%
(Dietary Fiber
6g
6%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Fruit; 1 Vegetable; 4 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.