| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
Salads |
6 |
Servings |
INGREDIENTS
| 1 |
|
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 |
T |
Raspberry or red wine |
|
|
vinegar |
| 1 |
T |
Water |
| 1 |
T |
Olive oil |
| 1/4 |
t |
Salt |
| 1/8 |
t |
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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