Belgian Endive-and-Apple Salad

You can make the dressing for this endive salad 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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 47%
  • Fat: 4.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 0.5g
  • Carbohydrate: 13g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 199mg
  • Calcium: 9mg

Ingredients

  • 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

Preparation

  1. Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill.
  2. Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.
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