Endive, Sweet Lettuce, and Cashew Salad

Endive, Sweet Lettuce, and Cashew Salad Recipe
Randy Mayor; Melanie J. Clarke
Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.

Yield:

8 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 35 %
Fat 2.1 g
Satfat 0.3 g
Monofat 0.8 g
Polyfat 0.9 g
Protein 1.3 g
Carbohydrate 9.2 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 173 mg
Calcium 40 mg

Ingredients

2 tablespoons minced shallots
1 tablespoon sherry vinegar
2 tablespoons honey
2 teaspoons walnut oil
1/2 teaspoon salt
8 cups torn green leaf lettuce
4 cups sliced Belgian endive (about 3 heads)
2 tablespoons roasted unsalted cashews, coarsely chopped

Preparation

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add lettuce, endive, and cashews, tossing gently to coat. Serve immediately.

Note:

December 2002
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