Lunch: Winter Citrus, Escarole, and Endive Salad Recipe | MyRecipes

Recipe by Mary Drennen This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It's a dramatic, holiday-worthy plate and a welcome course for vegetarians.

This recipe includes fertility superfoods such as:

Honey, Grapefruit

Health and fertility benefits of Winter Citrus, Escarole, and Endive Salad Recipe | MyRecipes

One tbsp of honey has a glycemic index (GI) of 55. Grapefruits are rich in folic acid. One grapefruit will give you 8% of your daily needs of folic acid.

Ingredients

6 cups torn escarole
2 cups thinly sliced Belgian endive (about 2 heads)
1 cup thinly sliced radicchio
1 cup pink grapefruit sections
1 cup navel orange sections
3/4 cup blood orange sections
1/4 cup minced shallots
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon white wine vinegar or champagne vinegar
1 1/2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pomegranate arils
2 tablespoons pistachios, toasted

Instructions

Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.
Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.

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