Escarole and Endive Salad with Sardines and Oranges

Name: Escarole and Endive Salad with Sardines and Oranges
Ingredients: 3 slices whole-grain bread (4 ounces), cut into 3/4-inch cubes; 1 tablespoon plus 2 teaspoons sherry vinegar; 2 teaspoons extra-virgin olive oil; 3 navel oranges, segmented (about 1 cup), juices reserved; Kosher salt and freshly ground pepper; 12 ounces escarole, torn into large pieces; 6 ounces Belgian endive, leaves cut lengthwise into 1/2-inch-wide spears; 5 ounces dried Turkish figs (6 or 7), chopped into 1/2-inch pieces; 6 canned oil-packed sardines (8 ounces, from two 4.2-ounce tins), preferably Spanish (straubs.com), drained and halved lengthwise

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Escarole, endives, and oranges are all great sources of vitamin C. Sardines are rich in omega-3 fatty acids, which help keep arteries clear of cholesterol buildup guard against heart disease, and may even aid in treating depression.

Martha Stewart Living, January 2010

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Escarole and Endive Salad with Sardines and Oranges

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Escarole and Endive Salad with Sardines and Oranges

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