This salad, with its blood orange vinaigrette, is sure to help beat the winter blues.

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Ingredients

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Directions

Instructions Checklist
  • Cut ends off orange, then cut off peel, pith, and outer membrane following the curve of the fruit. Cut between each membrane to remove whole segments, and place in a small bowl. Squeeze juice from membranes into another bowl. (You should have about 2 tablespoons juice.) Discard membranes.

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  • Cut each orange segment in half, and toss with escarole, celery stalks and leaves, and walnuts in a large bowl. Add reserved juice, oil, vinegar, salt, and pepper, and toss to coat. Serve immediately.

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