ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Endive, Sweet Lettuce, and Cashew Salad

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: about 1 1/4 cups)
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.

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

Nutrition 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

How to Make It

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