Preparation time is 10minutes
Total time is 10minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
Dressing
- 3tablespoons moro extra virgin olive oil
- 1tablespoons red wine vinegar
- 1teaspoons macro organic mustard dijon
- 1/2teaspoons caster sugar
- 1 bunch baby endive, leaves separated, washed, dried
- 2 medium fennel, trimmed, thinly sliced
- 1 small red onion, halved, thinly sliced
- 2 baby cucumber, halved lengthways
- 2 orange, peeled, segemented
- 100grams black olives pitted
- 1 clove fresh garlic, crushed
Nutrition per serving
1040kJ / 248Cal
1040 Kilojoules or 248 Calories
12% of daily energy intake*
Protein
4.5grams
Fat
18.4grams
Carbs
13.3grams
Sugars
10.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
For the dressing, whisk ingredients together in a large bowl and season.
Step 2 of 2
Add the orange segments, fennel, endive, onion, cucumber and olives. Toss gently to combine. Serve.
Note: This salad is great served with slow-cooked lamb shoulder, barbecued lamb leg or roast chicken.
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