Orange, Date, And Endive Salad With Lemon-Cardamom Dressing

• Dressing:
• 1/2 teaspoon cardamom seeds, toasted
• 1/4 cup low-fat buttermilk
• 1 tablespoon extravirgin olive oil
• 2 teaspoons chopped fresh mint
• 1 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Salad:
• 12 Belgian endive leaves
• 3 cups blood orange sections
• 1 cup thinly sliced radishes
• 1 cup thinly vertically sliced red onion
• 1/2 cup thinly sliced pitted dates (about 5 whole)
• 4 teaspoons chopped fresh mint

1. To prepare dressing, place cardamom in a spice or coffee grinder; process until finely ground. Combine the cardamom, buttermilk, and next 5 ingredients (buttermilk through pepper).
2. To prepare salad, arrange 3 endive leaves on each of 4 salad plates. Top each with 3/4 cup orange sections, 1/4 cup radish, 1/4 cup onion, 2 tablespoons dates, and 1 teaspoon mint. Drizzle each serving with 1 tablespoon dressing.

dressing, cardamom seeds, lowfat buttermilk, extravirgin olive oil, fresh mint, lemon rind, salt, freshly ground black pepper, salad, endive leaves, orange sections, radishes, red onion, dates, fresh mint

Taken from www.myrecipes.com/recipe/orange-date-endive-salad-with-lemon-cardamom-dressing (may not work)