Endive and Sprout Salad with Honey Yogurt Dressing

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 6 heads belgian endive
  • 6 small tomatoes (about 1-1/4 lb/625 g)
  • 3 tablespoons plain yogurt
  • 2 tablespoons liquid honey
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 apples peeled, cored and diced
  • 1 1/2 cup alfalfa sprouts
  • 2 tablespoons flax seeds toasted

Method

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 facts Per serving: about

  • Sodium 112 mg
  • Protein 3 g
  • Calories 100.0
  • Total fat 2 g
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 21 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Endive and Sprout Salad with Honey Yogurt Dressing

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