Belgian Endive and Apple Salad With Cranberry Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a very colorful, simple yet tasty salad which would be perfect served with a holiday meal or anytime you have a craving for cranberries! I discovered this recipe in Bon Appetit, 1999. Ingredients:
2 tablespoons olive oil (preferably extra-virgin) |
2 tablespoons frozen cranberry juice concentrate, thawed |
1 tablespoon white wine vinegar |
3 heads belgian endive, thinly sliced crosswise |
2 apples, unpeeled, cored, chopped (red delicious or fuji work best) |
1/2 cup chopped fresh cranberries (could use dried) |
1/4 cup thinly sliced green onion |
1/4 cup walnuts, toasted, coarsely chopped |
Directions:
1. Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
2. Season to taste with salt and pepper.
3. Combine endive and apples in medium bowl.
4. Pour dressing over; toss to coat.
5. Sprinkle cranberries, green onions and walnuts over and serve.
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