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Add a photoServings: 10
Ingredients
- 4 lrg Belgian Endive heads
- 4 lrg hard red apples cored and halved
- 2 Tbsp. fresh lemon juice
- 6 lrg ribs celery strings removed
- 1 c. white raisins
- 1 lrg romaine lettuce head washed dry and chilled
- 1/2 x minced walnuts Watercress sprigs
- 1 1/4 c. Creamy Lemon Dressing see recipe
Directions
- Wash the endive, separate into individual leaves, wrap in paper towels and place in a plastic bag. Refrigeratefor at least 1 hour.
- Slice the apple halves into thin slices. Toss gently in the lemon juice.
- Slice the celery into thin slices.
- Toss together the apples, celery and raisins with the dressing.
- Shred the romaine.
- Arrange 3 or possibly 4 endive leaves on an individual salad plate.
- Make a bed of the shredded romaine in the center of the leaves.
- Top with a spoonful of the apple mix.
- Sprinkle with the walnuts.
- Garnish with a watercress sprig.
- Serve immediately.
- Serves 10 to 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 10 servings | |
| Calories 93 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 233mg | 7% |
| Total Carbs 24.68g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 18.28g | 12% |
| Protein 0.83g | 1% |
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