Crunchy Salad


Serves: 4
Total Calories: 284

Ingredients

3 to 4 Belgian endive, separated into leaves
2 tablespoons olive oil
1 to 2 tablespoon fresh lemon juice
salt and freshly ground black pepper
1 medium apple, such as gala, Fuji or Braeburn, cored and thinly sliced
1 small fennel, trimmed and thinly sliced
2 green onions, thinly sliced
4 ounces gorgonzola cheese, crumbled
1/2 cup toasted walnuts

Directions:

1 Fan the endive leaves out on 4 serving plates.

2 In a medium bowl, whisk together the oil, lemon juice, and salt and pepper to taste.

3 Add the apple, fennel, and green onions and toss well. Add the gorgonzola and toss again.

4 Scoop the salad mixture onto the base of the endive. Sprinkle with the nuts and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 284
Calories from Fat: 221

This Crunchy Salad recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
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Crunchy Salad
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Fennel and Parmigiano Salad
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Green Bean, Celery, and Olive Salad
Green Bean, Potato, and Red Onion Salad
Green Salad with Gorgonzola and Walnuts
Green Salad with Lemon and Pine Nuts
Grilled Scallop Salad
Lemon Cream Dressing
Lobster Salad
Mixed Green Salad
Mushroom and Parmigiano Salad
Neapolitan Tomato and Bread Salad
Orange and Fennel Salad
Orange-Honey Dressing
Pear and Pecorino Salad
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