CL Belgian Endive-and-Apple Salad - 2 pts

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CL Belgian Endive-and-Apple Salad - 2 pts

2 tablespoons minced shallots

2 tablespoons white wine vinegar

2 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon walnut oil or olive oil

4 cups julienne-cut Golden Delicious apple (about 2 large)

3 heads Belgian endive, halved and thinly sliced lengthwise (about 4

cups)

2 tablespoons chopped fresh parsley

 

Combine first 5 ingredients; add oils, stirring well with a whisk. Add

apple, tossing well; cover and chill.

Combine apple mixture, endive, and parsley in a large bowl; toss well

to coat. Serve immediately.

 

Yield: 6 servings (serving size: 1 1/3 cups)

 

CALORIES 92 (47% from fat); FAT 4.8g (sat 0.5g,mono 3.3g,poly 0.7g);

PROTEIN 0.5g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 199mg; FIBER

2.1g; IRON 0.4mg; CARBOHYDRATE 13g

 

Source: Cooking Light, NOVEMBER 2000

Formatted by Chupa Babi in MC: 11.11.06

 

You can make the dressing early in the day and toss the apples with it

to keep them from browning. Wait as long as you can to cut the endive

because it discolors where touched with a knife. It should be one of

the last things you do before serving dinner. Walnut oil gives the

dressing a rich, nutty flavor, but you can use olive oil instead.

 

 

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