| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
4 |
servings |
INGREDIENTS
|
|
=== SALAD === |
| 1 |
lb |
Mixed chicories; see * Note |
|
|
=== WARM APPLE THYME DRESSING === |
| 2/3 |
c |
Apple cider |
| 1 |
|
Apple; chopped fine |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Extra-virgin olive oil |
| 1/2 |
ts |
Fresh oregano |
| 1/2 |
ts |
Fresh thyme |
INSTRUCTIONS
* Note: Use chicories such as endive, radicchio, curly endive, frisée,
dandelion. SALAD: Trim, wash, dry, and break up the chicories. Serve
one large handful per plate. Dress the greens with Warm Apple Thyme
Dressing. DRESSING: Combine all of the ingredients in a small
saucepan and boil for 3 to 5 minutes, until the juices are slightly
thickened and the apples are soft but not broken down. The dressing
will keep, tightly covered, in the refrigerator for 3 days. (Makes
3/4 cup) Serves 4.
Cuisine: "Mexican" Source: ""Martha Stewart's Healthy Quick Cook" by
Martha Stewart" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter Inc. -
$32.50"
Per serving: 72 Calories (kcal); 4g Total Fat; (42% calories from
fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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