INGREDIENTS
1/2 lb
2 heads belgian endive
1/2 lb
3 heads bibb lettuce
6
Beets, large
1 cup
Flat-leaf parsley, fresh leaves
6
Navel oranges
1/2 tsp
Pepper, freshly ground
1/2 tsp
Salt
1 1/2 tbsp
Canola oil
1
Olive-oil cooking spray
1 tbsp
Red-wine vinegar
1/4 lb
Ricotta salata