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Apple & Endive Salad with Cranberry Vinaigrette

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Recipe

Apple and endive are tossed with a light yet tasty cranberry vinaigrette, and topped with fresh cranberries, scallions and toasted walnuts.

 

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

15 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Dressing
2 tablespoons olive oil, extra-virgin
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2 tablespoons cranberry juice
concentrate, thawed
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1 tablespoon white wine vinegar
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Salad
3 each belgian endive
thinly sliced crosswise
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2 each apples
Delicious or Fuji, unpeeled, cored, chopped
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½ cup cranberries
freshly chopped
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¼ cup scallions, spring or green onions
thinly sliced
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cup walnuts
toasted, coarsely chopped
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Ingredients

Amount Measure Ingredient Features
Dressing:
3E+1 ml olive oil, extra-virgin
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3E+1 ml cranberry juice
concentrate, thawed
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15 ml white wine vinegar
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Salad:
3 each belgian endive
thinly sliced crosswise
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2 each apples
Delicious or Fuji, unpeeled, cored, chopped
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118 ml cranberries
freshly chopped
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59 ml scallions, spring or green onions
thinly sliced
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79 ml walnuts
toasted, coarsely chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 16470% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 11%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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