Endive & Watercress Salad

The EatingWell Healthy in a Hurry Cookbook (2006)

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Sweet apple cider and peppery watercress make for an excellent salad.

Endive & Watercress Salad

Makes: 4 servings

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  • 2 heads Belgian endive
  • 2 tablespoons apple cider
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • Salt & freshly ground pepper, to taste
  • 2 cups watercress leaves
  • 1/2 small red onion, thinly sliced


  1. Trim endive. Separate leaves and break into 1 1/2-inch lengths. Whisk together cider, oil, vinegar, salt and freshly ground pepper to taste. Toss with watercress, the endive and onion.


Per serving: 46 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 81 mg sodium; 78 mg potassium.

Exchanges: 1 vegetable, 1 fat

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