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Add a photoThis is such a colorful appetizer. In reality, it's a deconstructed version of a very popular spinach salad, usually served with fruit, dried cranberries and a vinaigrette.
Creamy blue cheese, dried cranberries and toasted walnuts top endive, or apple slices.
Easy and delicious!
Ingredients
- 16 large endive leaves
- 2 large apples, cored and sliced
- ½ cup walnut pieces, toasted
- 1 cup dried cranberries
- ¾ cup blue cheese , crumbled
- 2 tablespoons light balsamic vinaigrette
Directions
- 1. Toast walnuts in a dry skillet over medium heat for two minutes until fragrant. Set aside and cool.
- 2. Arrange apple slices on one platter, and endive leaves on other platter.
- 3. In a medium bowl combine cooled walnuts, dried cranberries and blue cheese.
- 4. Top endive leaves with 1 tablespoon cheese mix and a drop or two of balsamic dressing.
- 5. Put remaining cheese, nuts and blue cheese in a bowl to serve with apple slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 963g | |
| Recipe makes 8 servings | |
| Calories 289 | |
| Calories from Fat 67 | 23% |
| Total Fat 7.84g | 10% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 372mg | 16% |
| Potassium 2877mg | 82% |
| Total Carbs 49.71g | 13% |
| Dietary Fiber 29.6g | 99% |
| Sugars 17.42g | 12% |
| Protein 14.38g | 23% |
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March 13, 2010Thanks Kathy! I've started Happy Hour Fridays on my blog. I decided I needed a break on Fridays, so coming up with appetizers is a ton of fun!
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