Endive and Sprout Salad with Honey Yogurt Dressing
26 people added this to their Recipe Box
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 100 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 21 g |
| fibre | 5 g |
| chol | 1 mg |
| sodium | 112 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 7% |
| vit C | 40% |
| folate | 21% |
Suggested Recipes
-
6 heads Belgian endive
6 small tomatoes (about 1-1/4 lb/625 g)
3 tbsp (50 mL) plain yogurt
2 tbsp (25 mL) liquid honey
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
2 apples, peeled, cored and diced
1-1/2 cups (375 mL) alfalfa sprouts
2 tbsp (25 mL) flaxseeds, 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.
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
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