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Endive And Escarole Salad With Mustard-Orange Vinaigrette

1 fave
Nutrition per serving    (USDA % daily values)
CAL
126
FAT
19%
CHOL
0%
SOD
5%

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Ingredients for 8 servings

2 navel oranges

2 teaspoons red-wine vinegar

3 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)

4 Belgian endives, leaves separated and halved crosswise

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