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Belgian
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Belgian Endive and Apple Salad with Cranberry Vinaigrette |
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Convert to US/English units
Belgian Endive and Apple Salad with Cranberry Vinaigrette - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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40 ml
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olive oil (preferably extra-virgin) |
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40 ml
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frozen cranberry juice concentrate thawed |
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20 ml
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white wine vinegar |
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Salt to taste |
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Freshly-ground black pepper to taste |
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3
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heads Belgian endive thinly sliced |
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crosswise |
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2
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Red Delicious or Fuji apples unpeeled, cored, |
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and chopped |
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1/2 cup
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chopped fresh cranberries |
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1/4 cup
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thinly-sliced green onions |
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1/4 cup
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walnuts toasted, and |
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coarsely chopped |
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| Method: |
Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.
This recipe yields 4 servings.
Comments: A crunchy and colorful salad with a lively dressing. Pomegranate juice and pomegranate seeds can be substituted for the cranberry juice concentrate and cranberries. |
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