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|