Yield: 2 Servings
Measure | Ingredient |
---|---|
⅛ teaspoon | Salt |
⅛ teaspoon | Pepper |
1 tablespoon | Red wine vinegar |
2 teaspoons | Water |
1 teaspoon | Honey |
½ teaspoon | Extra-virgin olive oil |
¼ teaspoon | Dijon mustard |
2 cups | Loosely packed torn curly endive |
½ cup | Seedless red grapes, halved |
4 teaspoons | Crumbled blue cheese |
\N 1 | cup). |
Combine first 7 ingredients in a small bowl; stir well with a whisk.
Combine endive and grapes in a medium bowl. Add vinegar mixture, and toss gently to coat. Sprinkle with blue cheese. Yield: 2 servings (serving size: Per serving: 75 Calories; 3g Fat (33% calories from fat); 2g Protein; 12g Carbohydrate; 4mg Cholesterol; 230mg Sodium Recipe by: Cooking Light, October 1994, page 142 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.