Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 6 heads endive, separated into leaves, rinsed and dried, cores removed
- 1 small bunch watercress, rinsed, dried and chopped coarse
- 1 small red onion, sliced very thin
- 1 Granny Smith apple, cored and sliced vertically very thin
- 1 cup chopped walnuts
- Nutritional Information
Nutritional analysis per serving (8 servings)
182 calories; 16 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 6 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- In a small bowl beat the olive oil and vinegar together.
- In a large bowl combine the remaining ingredients. Beat the dressing ingredients again, pour over the salad ingredients in the bowl, toss well and serve.
Dining and Cooking