| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Belgian |
Lowfat, Salads |
10 |
Servings |
INGREDIENTS
| 4 |
|
Belgian Endive heads |
| 4 |
|
Firm red apples, cored and |
|
|
halved |
| 2 |
T |
Fresh lemon juice |
| 6 |
|
Ribs celery, strings removed |
| 1 |
c |
White raisins |
| 1 |
|
Romaine lettuce head, washed |
|
|
dried and chilled |
| 1/2 |
|
Chopped walnuts |
|
|
Watercress sprigs |
| 1 1/4 |
c |
Creamy Lemon Dressing, see |
|
|
recipe |
INSTRUCTIONS
Wash the endive, separate into individual leaves, wrap in paper towels
and place in a plastic bag. Chill for at least 1 hour. Slice the apple
halves into thin slices. Toss gently in the lemon juice. Slice the
celery into thin slices. Toss together the apples, celery and raisins
with the dressing. Shred the romaine. Arrange 3 or 4 endive leaves on
an individual salad plate. Make a bed of the shredded romaine in the
center of the leaves. Top with a spoonful of the apple mixture.
Sprinkle with the walnuts. Garnish with a watercress sprig. Serve
immediately. Serves 10 to 12. PER SERVING: Calories 121.13; Fat total
2.92 g; Protein 1.67 g; Saturated Fat 0.31 g; Carbohydrates 23.93 g;
Dietary Fiber 3.94 g; Vitamin C 11.66 mg Calories from fat 20%;
Calories from carbs 74%. (C) Popular Holiday recipes copyright Marilyn
Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by
Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL:
http://www.caloriecontrol.org/index.html >from kitpath@earthlink.net
12/1/98 Recipe by: Marilyn Harris at ccc Posted to EAT-LF Digest by
kitpath@earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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