Recipe by Cooking Light January 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together olive oil, lemon juice, Dijon mustard, anchovy paste, sugar, salt, pepper, and minced garlic. Stir in tomato.

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  • Halve trimmed heads Belgian endive; separate leaves. Arrange on 4 serving plates. Drizzle with dressing and tomato; top with shaved Parmesan cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

97 calories; fat 7.3g; saturated fat 2g; sodium 199mg.
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