Curly endive-and-grape salad
2 Servings
Ingredients
| Quantity | 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 |
| 1 | cup). | |
Directions
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.