This recipe captures all of the bright, fresh appeal of a salad in a pretty, portable bite. Sturdy endive leaves have a nice cup shape for filling; you also could use Little Gem or small Bibb lettuce leaves. To get a head start, make the filling (minus the pears) up to a day in advance. About an hour before guests arrive, gently stir in the pear and fill the leaves.

Jamie Vespa
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 12 (serving size: 2 salad boats)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together yogurt, olive oil, honey, lemon zest and juice, salt, and pepper in a large bowl. Add pears, chickpeas, celery, parsley, and onion; stir gently to coat.

    Advertisement
  • Spoon mixture evenly into endive leaves. Arrange on a serving platter, and top evenly with almonds.

Nutrition Facts

136 calories; fat 4g; saturated fat 1g; protein 6g; carbohydrates 22g; fiber 10g; sugars 7g; added sugar 1g; sodium 184mg.
Advertisement