Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Belgian endive; sliced in Rings |
| 1 small | Red Delicious Apple, diced |
| 2 tablespoons | Fresh lemon Juice; |
| 2 teaspoons | Walnut oil; |
| \N \N | Pinch salt; |
| \N \N | Pepper to taste; |
| ½ cup | Water; |
| 2 tablespoons | Apple cider vinegar; |
| 1 tablespoon | Fresh parsley; chopped |
Place all ingredients except vinegar and parsley in a large skillet.
Remove cover, cook 2 minutes more until water evaporates. Continue cooking over medium heat 5 minutes. Stir in vinegar. Garnish with parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE CAL: 50; CHO: 0mg; CAR: 7g; PRO: 1g; SOD: 44mg; FAT: 3g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master