Endive, Sweet Lettuce, and Cashew Salad

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 35%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.3g
  • Carbohydrate: 9.2g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 173mg
  • Calcium: 40mg


  • 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


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

Only you will be able to view, print, and edit this note.

Add Note

Endive, Sweet Lettuce, and Cashew Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy