Endive, Watercress, and Apple Salad
(makes 6 servings)
| 2 | heads Belgian endive, separated into leaves, washed and drained on paper towels |
| 1 | bunch watercress, tough stems removed, washed and drained on paper towels |
| 1 | large Gala apple, cored and thinly sliced |
| 1 | tablespoon (15 ml) fresh lemon juice |
| 2 | tablespoons (30 ml) olive oil |
| 1/4 | teaspoon (1.25 ml) salt |
| 2 | tablespoons (30 ml) red wine vinegar |
- Put endive and watercress in a salad bowl. Toss apple slices with lemon juice and add to salad bowl. Drizzle salad with olive oil.
- Working over the bowl, place salt in a large spoon. Add vinegar and beat with a fork, tipping the spoon to drizzle over the salad as you're beating.
- Toss and serve on individual salad plates.
| Per serving: | 67 calories (59% calories from fat), 1 g protein, 5 g total fat (0.6 g saturated fat), 7 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 106 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (fruit), 1 fat |
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