Prep Time: 15 minutes
Cook Time: 00 minutes
Ingredients:
- 3-4 belgian endives
- 6 pitted dates
- 2 oranges
- seeds from 1 medium pomegranate
- 4 oz. plain yogurt
- 2 Tbsp vinegar
- extra virgin olive oil
- salt to taste
Preparation:
Serves 4.
Chop the dates into small, bite-sized pieces and set aside. Peel oranges. On a cutting board where you can catch the juice, cut the oranges into thin slices, then cut each in half. Pour any orange juice from cutting board into a small mixing bowl, to be used in the dressing.
Clean and cut the ends of the endives. Arrange the individual leaves around the outside of a serving platter or on salad plates. On top of the endives, sprinkle the pieces of dates on top.
Add the plain yogurt and white vinegar to the orange juice and whisk or blend using a stick mixer. Continuously mix the dressing as you slowly pour in the olive oil. Add salt to taste. Make sure dressing is thoroughly mixed before adding to the endives. Drizzle the yogurt mixture over the endives and dates. Place the orange slices on top. Scatter the pomegranate seeds on the endives and oranges to complete the colorful salad.Variation: Instead of oranges, try sweet pink grapefruit.
