Belgian Endive and Apple Salad with Cranberry Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A crunchy and colorful salad with a lively dressing. Pomegranate juice and pomegranate seeds can be substituted for the cranberry juice concentrate and cranberries. 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 red delicious or fuji apples, unpeeled, cored, chopped |
1/2 cup chopped fresh cranberries |
1/4 cup thinly sliced green onions |
1/4 cup walnuts, toasted, coarsely chopped |
Directions:
1. Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
2. Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.
3. Per serving: calories, 217; total fat, 11 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Self
|
|