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Radish, Escarole, and Blood Orange Salad

January 21, 2018 Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Radish, Escarole, and Blood Orange Salad

  • Author: Danielle Goldstein
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Ingredients

Scale
  • SALAD
  • Your portion escarole, washed and torn
  • 4 radishes, sliced into rounds
  • 2 blood oranges, peeled and cut into chunks
  • 2 hard boiled eggs, cut into wedges
  • 1 avocado- sliced (optional)
  • DRESSING
  • 2 TBS white wine vinegar
  • 1 tsp honey
  • 2/3 cup extra virgin olive oil
  • 1 tsp minced garlic
  • 1 tsp minced marjoram
  • 1 tsp minced fresh ginger (opt)
  • Salt and black pepper to taste

Instructions

  1. In a large bowl combine your salad ingredients.
  2. In a mason jar shake together your dressing ingredients.
  3. Serve on a cold winter’s night. Crisp, fresh, and satisfying.

Notes

  • Not Included in the Box: avocado (optional), vinegar, honey, fresh ginger, olive oil, salt, pepper

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