Apple & Endive Salad with Cranberry Vinaigrette

Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Dressing | |||
2 | tablespoons |
olive oil, extra-virgin
|
|
2 | tablespoons |
cranberry juice
concentrate, thawed |
|
1 | tablespoon |
white wine vinegar
|
|
Salad | |||
3 | each |
belgian endive
thinly sliced crosswise |
* |
2 | each |
apples
Delicious or Fuji, unpeeled, cored, chopped |
|
½ | cup |
cranberries
freshly chopped |
|
¼ | cup |
scallions, spring or green onions
thinly sliced |
|
⅓ | cup |
walnuts
toasted, coarsely chopped |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Dressing: | |||
30 | ml |
olive oil, extra-virgin
|
|
30 | ml |
cranberry juice
concentrate, thawed |
|
15 | ml |
white wine vinegar
|
|
Salad: | |||
3 | each |
belgian endive
thinly sliced crosswise |
*
|
2 | each |
apples
Delicious or Fuji, unpeeled, cored, chopped |
|
118 | ml |
cranberries
freshly chopped |
|
59 | ml |
scallions, spring or green onions
thinly sliced |
|
79 | ml |
walnuts
toasted, coarsely chopped |
|
Directions
Whisk oil, cranberry juice concentrate and vinegar in a small bowl to blend.
Season to taste with salt and pepper.
Combine the endive and apples in a medium bowl.
Pour dressing over, toss to coat.
Sprinkle cranberries, green onions and walnuts over.
Serve.