A crunchy and colorful salad with a lively dressing. Pomegranate juice and pomegranate seeds can be substituted for the cranberry juice concentrate and cranberries.
Recipe information
Yield
Makes 4 Servings
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 Red Delicious or Fuji apples, unpeeled, cored, chopped
1/2 cup chopped fresh cranberries
1/4 cup thinly sliced green onions
1/4 cup walnuts, toasted, coarsely chopped
Preparation
Step 1
Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
Step 2
Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.
Nutrition Per Serving
Per serving: calories
217; total fat
11 g; saturated fat
1 g; cholesterol
0
#### Nutritional analysis provided by Self
