| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Belgian | Salads | 6 | Servings | |
INGREDIENTS
| 1 | sm | Clove garlic, halved |
| 1 | Head Belgian endive, (1/4 pound) | |
| 6 | c | Packed torn red leaf lettuce, (1 head) |
| 2 | c | Packed torn Boston lettuce, (1 small head) |
| 1 | Purple onion, cut into thin vertical slices | |
| 3 | tb | Raspberry or red wine vinegar |
| 1 | tb | Water |
| 1 | tb | Olive oil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Rub cut side of garlic on side of salad bowl; discard garlic. Trim ends from endive, and remove any wilted or discolored outer leaves; separate leaves. Add endive leaves, lettuces, and onion to bowl; toss gently. Combine the next 5 ingredients in a small bowl, and stir with a wire whisk until well blended. Pour over salad, and toss gently. Yield: 6 servings (serving size: 2 cups). Per serving: 71 Calories; 3g Fat (33% calories from fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 129mg Sodium Recipe by: Cooking Light, June 1994, page 74 Posted to MC-Recipe Digest V1 #416 by [email protected] on Jan 28, 1997.
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