| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Belgian |
Salads, Lowfat |
10 |
Servings |
INGREDIENTS
| 4 |
lg |
Belgian Endive heads |
| 4 |
lg |
Firm red apples; cored and halved |
| 2 |
tb |
Fresh lemon juice |
| 6 |
lg |
Ribs celery; strings removed |
| 1 |
c |
White raisins |
| 1 |
lg |
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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