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Ingredients
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
6 heads endive, separated into leaves, rinsed and dried, cores removed
1 small bunch watercress, rinsed, dried and chopped coarse
1 small red onion, sliced very thin
1 Granny Smith apple, cored and sliced vertically very thin
1 cup chopped walnuts
Nutritional analysis per serving (8 servings)
8 grams carbs; 183 calories; 6 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 3 grams fiber; 7 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl beat the olive oil and vinegar together.
- Step 2
In a large bowl combine the remaining ingredients. Beat the dressing ingredients again, pour over the salad ingredients in the bowl, toss well and serve.
Private Notes
Comments
This salad was a big hit at a social distanced dinner party. I followed the recipe as written but you could add blue cheese crumbles or goat cheese if desired. Perfect for a fall/winter salad.