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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.

Recipe by Cooking Light November 2000

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill.

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  • Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.

Nutrition Facts

92 calories; calories from fat 47%; fat 4.8g; saturated fat 0.5g; mono fat 3.3g; poly fat 0.7g; protein 0.5g; carbohydrates 13g; fiber 2.1g; cholesterol 0mg; iron 0.4mg; sodium 199mg; calcium 9mg.
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