Endive, Blood Orange And Hazelnut Salad

1. Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.

2. Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste.

3. Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	3.8867 g
Protein	2.9937 g
Carbohydrates	16.6582 g
Energy	112.5475 kCal
Water	116.6951 g
Calcium, Ca	149.6853 mg
Fiber, total dietary	0.4536 g
Sodium, Na	33.7359 mg
Total lipid (fat)	3.8867 g
Sugars, total	11.6687 g
Ash	1.5138 g
Vitamin D	60.1009 IU
Carbohydrate, by difference	16.6582 g
Vitamin C, total ascorbic acid	71.6675 mg
Fatty acids, total saturated	0.2495 g
Vitamin D (D2 + D3)	1.4742 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
plain yogurt	4 ounces	74.8427	10.9883	1.9958
red pepper	1	0	0	0
belgian endive	2 heads	0	0	0
hazelnut	1 ounce	37.7048	5.6699	1.8909
watercress	1 bunch	0	0	0
blood orange	4	0	0	0