Caprese Endive Boats Food
ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS
Belgian endive might not be a vegetable you normally consider buying, but it is a rich source of vitamins A, C and E, folate and fiber. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
- In a bowl, place yogurt, mustard and honey and mix well.
- Add chopped apple pieces and sprinkle lemon juice. Mix again.
- Add walnuts, endive, cheese, salt and pepper and mix.
- Infuse love, refrigerate for a couple of hours or longer and serve.
Nutrition Facts : Calories 258.5, Fat 15.2, SaturatedFat 4.3, Cholesterol 13.1, Sodium 232.6, Carbohydrate 25.5, Fiber 14.1, Sugar 10.1, Protein 10.9
COOL ENDIVE BOATS SALAD
Belgian endive cries out for creative salads! Look for firm, white unblemished endives. This salad is more of an IDEA that a recipe, because you could add or sub many alternative ingredients, such as blue cheese, roasted nuts, chopped pickles. This salad is cool and refreshing. Quantities and servings are guesses!
Provided by Zurie
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse endives and cut off bottoms. Remove outer leaves if blemished. Divide into as many "boats" as you like. Use only the largest leaves. Find a nice platter to use.
- Prep the salad veggies. (I steamed thin asparagus briefly, rinsed under cold water, and chopped them up). Put all the salad veggies in a mixing bowl as you prepare them, then add the crumbled feta. Mix well. If you want to add any salt, be careful and use just a pinch of sea salt.
- (If you do not have enough chopped salad veggies for the boats, cut up more!).
- Mix the buttermilk and mayo in another bowl. (You might need to make more dressing -- it all depends on the size of your salad).
- Put the arugula or lettuce to one side of your platter, and arrange the endive leaves in a half circle around the greens.
- With a tablespoon, divide the prepared, finely chopped salad among the endive "boats".
- With a spoon, drizzle the buttermilk-mayo dressing over the filled endive leaves.
- You could sprinkle over coarse black pepper, or some paprika.
- Refreshing on a hot day, as a side salad or starter.
Nutrition Facts : Calories 215.5, Fat 12.5, SaturatedFat 2.9, Cholesterol 15.6, Sodium 392.1, Carbohydrate 22.4, Fiber 9.6, Sugar 7, Protein 7.4
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