Endive, Arugula & Citrus Salad
This salad is a wonderful mix of flavors.

• 2 medium seedless navel oranges
• 2 tablespoons orange juice
• 1 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon grated orange peel
• 4 heads of Belgian endive, trimmed and separated into leaves
• 1 large bunch arugula, ends trimmed
• 3 tablespoons toasted sunflower seeds

Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.

Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.

Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with sunflower seeds.

Per Serving: 148 Calories; 7g Fat (40.9% calories from fat); 1g Saturated Fat; 6g Protein; 18g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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