Endive and Sprout Salad with Honey Yogurt Dressing
28 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 100 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 0 |
| 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 |
- Portion size: 6
Ingredients
- 6 heads 6headsbelgian endive
- 6 small 6smalltomatoes, (about 1-1/4 lb/625 g)
- 3 tbsp 3tbspplain yogurt
- 2 tbsp 2tbspliquid honey
- 1 tsp 1tspgrated lemon rind
- 1 tbsp 1tbsplemon juice
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 2applesapples, peeled, cored and diced
- 1-1/2 cups 1-1/2cupsalfalfa sprouts
- 2 tbsp 2tbspflax 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
