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Belgian Endive And Apple Salad With Cranberry Vinaigrette


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  • 2 tablespoons olive oil (preferably extra-virgin)
  • 2 tablespoons frozen cranberry juice concentrate thawed
  • 1 tablespoon white wine vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 heads Belgian endive thinly sliced
  • crosswise
  • 2 Red Delicious or Fuji apples unpeeled, cored, and chopped
  • 1/2 cup chopped fresh cranberries
  • 1/4 cup thinly-sliced green onions
  • 1/4 cup walnuts toasted, and coarsely chopped


Servings 4


Step 1

Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.

Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.

This recipe yields 4 servings.

Per serving: calories, 217; total fat, 11 g; saturated fat, 1 g; cholesterol, 0.

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