Belgian Endive-and-Apple Salad

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<mx2 source= " MasterCook 5.0 " date= " November 11, 2000 " >

<Summ>

<Nam>

Belgian Endive-and-Apple Salad

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<RcpE name= " Belgian Endive-and-Apple Salad " author= " Deborah Madison " >

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<![CDATA[

* Exported from MasterCook *

 

Belgian Endive-and-Apple Salad

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 live oil

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

3 heads (about 4 cups) Belgian endive -- halved and thinly sl

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. (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; Carb 13g; Fiber 2.1g; Chol 0mg; Iron 0.4mg;

Sodium 199mg; Calc 9mg

 

Source:

" Cooking Light, November 2000 "

S(Formatted by):

" KES on 11/10/00 "

Copyright:

" Southern Living Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

 

Serving Ideas : Vegetarian Thanksgiving Menu for 6:

 

Belgian Endive-and-Ap

 

NOTES : 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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Meatless Main Dishes

</CatT>

</CatS>

<IngR name= " minced shallots " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " white wine vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " red wine vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " black pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " walnut oil or live oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " julienne-cut Golden Delicious apple " unit= " cups (about 2 large) "

qty= " 4 " ></IngR>

<IngR name= " Belgian endive " unit= " heads (about 4 cups) " qty= " 3 " >

<IPrp>

halved and thinly sliced lengthwise

</IPrp>

</IngR>

<IngR name= " chopped fresh parsley " unit= " tablespoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

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

tossing well; cover and chill.

</DirT>

<DirT>

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

Serve immediately. (serving size: 1 1/3 cups)

</DirT>

<DirT>

Calories 92 (47% from fat); Fat 4.8g (sat 0.5g, mono 3.3g, poly 0.7g); Protein

0.5g; Carb 13g; Fiber 2.1g; Chol 0mg; Iron 0.4mg;

Sodium 199mg; Calc 9mg

</DirT>

</DirS>

<Srce>

Cooking Light, November 2000

</Srce>

<AltS label= " Formatted by " source= " KES on 11/10/00 " />

<CpyR>

Southern Living Inc.

</CpyR>

<SrvI>Vegetarian Thanksgiving Menu for 6: & #013; & #010; & #013; & #010;Belgian

Endive-and-Apple Salad & #013; & #010;Braised Shallots and Fall

vegetables with Red Wine Sauce & #013; & #010;Lentils with

Carrots & #013; & #010;Celeriac Purée

</SrvI>

<Note>

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.

</Note>

</RcpE></mx2>