GOOD TO KNOW Citrus fruits are excellent not just for eating out of hand, but also as substantial components of salads, particularly in the winter months, when other fresh produce can be difficult to come by. Here, orange slices are tossed with arugula and endive, and orange juice brightens the dressing.

　　

Ingredients

serves 8

　　2 navel oranges, peeled, quartered, and sliced (see below), plus 3 tablespoons fresh orange juice

　　2 tablespoons red-wine vinegar

　　1 tablespoon whole-grain mustard

　　2 tablespoons olive oil

　　Coarse salt and ground pepper

　　1 1/2 pounds arugula (3 to 4 bunches), washed well

　　1 pound Belgian endive (4 to 6 heads), sliced crosswise 1/2 inch thick

　　

Step 1

In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)

　　

Step 2

In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.

　　

preparing the oranges

Step 3

Slice off both ends of an orange. Following the curve of the fruit, cut away peel and white pith. Cut orange into quarters lengthwise, then, working over a bowl to catch the juice, slice sections thinly crosswise. Remove and discard seeds.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 82

　　

Step 6

Fat: 4.3g (0.6g Saturated Fat)

　　

Step 7

Protein: 3.4g

　　

Step 8

Carbohydrates: 9.9g

　　

Step 9

Fiber: 4g

　　Everyday Food: Light