Active Time

　　20 min

　　Total Time

　　25 min

　　

Ingredients

Makes 8 servings

　　1/3 cup red-wine vinegar

　　1 tablespoon sugar

　　1 1/2 teaspoons salt

　　1 medium red onion, sliced crosswise 1/8 inch thick and separated into rings

　　2 medium navel oranges

　　2 teaspoons whole-grain mustard

　　1 tablespoon low-fat chicken stock or low-sodium fat-free chicken broth

　　1/4 teaspoon black pepper

　　1 tablespoon olive oil

　　1/2 lb chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups)

　　

Step 1

Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.

　　

Step 2

Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander. Rinse under cold water and drain again. Stir onion into vinegar mixture and marinate 10 minutes.

　　

Step 3

While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.

　　

Step 4

Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade. Add chicory, onion, and oranges and toss with dressing. Serve immediately.

　　

Nutrition Per Serving

Each serving contains about 46 calories and 2 grams fat.

　　#### Nutritional analysis provided by Gourmet