No reviews yet
Belgian Endive and Apple Salad With Cranberry Vinaigrette
At a Glance
- Prep
- 10 minutes
- Total
- 10 minutes
- Servings
- 4 serving(s)
Categories
- Salad
- Side Dish
- No-cook
- Easy
- Apple
- No Cook
Dietary
- Vegan
- Vegetarian
Allergens
- Tree nuts
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
246
per serving
984 for selected servings
Fat
12.5g
per serving
50g for selected servings
Sugar
15.1g
per serving
60.4g for selected servings
Protein
6.3g
per serving
25.2g for selected servings
Carbohydrates
33g
per serving
132g for selected servings
This is a very colorful, simple yet tasty salad which would be perfect served with a holiday meal or anytime you have a craving for cranberries! I discovered this recipe in Bon Appetit, 1999.
Hands-Free Mode Off
Equipment
Small bowl, medium bowl, whisk
Ingredients
- 2 tablespoons olive oil (preferably extra-virgin)
- 2 tablespoons frozen cranberry juice concentrate, thawed
- 1 tablespoon white wine vinegar
- 3 heads Belgian endive, thinly sliced crosswise
- 2 apples, unpeeled, cored, chopped (Red Delicious or Fuji work best)
- 1/2 cup chopped fresh cranberries (could use dried)
- 1/4 cup thinly sliced green onion
- 1/4 cup walnuts, toasted, coarsely chopped
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
