Endive and Sprout Salad with Honey Yogurt Dressing

By The Canadian Living Test Kitchen

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Endive and Sprout Salad with Honey Yogurt Dressing

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	100100 cal
pro	3 g3g pro
total fat	2 g2g total fat
sat. fat	00 sat. fat
carb	21 g21g carb
fibre	5 g5g fibre
chol	1 mg1mg chol
sodium	112 mg112mg sodium
% RDI:	-
calcium	44 calcium
iron	66 iron
vit A	77 vit A
vit C	4040 vit C
folate	2121 folate

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Ingredients

6 heads belgian endive 6 6heads headsbelgian endive
6 6small smalltomatoes, (about 1-1/4 lb/625 g)
3 tbsp plain yogurt 3 3tbsp tbspplain yogurt
2 tbsp liquid honey 2 2tbsp tbspliquid honey
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 apples , peeled, cored and diced2 2applesapples, peeled, cored and diced
1-1/2 cups alfalfa sprouts 1-1/2 1-1/2cups cupsalfalfa sprouts
2 tbsp flax seeds , toasted2 2tbsp tbspflax seedflax seeds, toasted

Preparation

Peel off 18 outer leaves from endives. Cut each tomato into 6 wedges. Arrange 3 leaves and 6 wedges on each of 6 plates.

In large bowl, whisk together yogurt, honey, lemon rind and juice, salt and pepper. Thinly slice remaining endive leaves; add to dressing. Add apples; toss to coat. Evenly mound in centre of tomatoes on each plate. Top with sprouts; sprinkle with flaxseeds.

Source : Canadian Living Magazine: May 2003

Keywords : Salad; Alfalfa sprouts; Tomatoes; Yogurt; Honey; Lemons; Apples;

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