Endive & Watercress Salad
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Sweet apple cider and peppery watercress make for an excellent salad.
- 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
- 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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- Preparation/ Technique
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 15 minutes or less