| 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 igor@digex.net on Jan 28, 1997.
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