Tested till perfect  Endive and Sprout Salad with Honey Yogurt Dressing

Endive and Sprout Salad with Honey Yogurt Dressing

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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
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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.

Nutritional Information Per serving: about

cal 100 pro 3g total fat 2g sat. fat 0
carb 21g fibre 5g chol 1mg sodium 112mg

% RDI:

calcium 4 iron 6 vit A 7 vit C 40
folate 21
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