Fresh and light apple-celery salad with creamy lemon dressin
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Belgian Endive heads |
| 4 | larges | Firm red apples; cored and halved |
| 2 | tablespoons | Fresh lemon juice |
| 6 | larges | Ribs celery; strings removed |
| 1 | cup | White raisins |
| 1 | large | Romaine lettuce head; washed dried and chilled |
| ½ | Chopped walnuts | |
| Watercress sprigs | ||
| 1¼ | cup | Creamy Lemon Dressing; see recipe |
Directions
Wash the endive, separate into individual leaves, wrap in paper towels and place in a plastic bag. Chill for at least 1 hour.
Slice the apple halves into thin slices. Toss gently in the lemon juice.
Slice the celery into thin slices.
Toss together the apples, celery and raisins with the dressing.
Shred the romaine.
Arrange 3 or 4 endive leaves on an individual salad plate.
Make a bed of the shredded romaine in the center of the leaves.
Top with a spoonful of the apple mixture.
Sprinkle with the walnuts.
Garnish with a watercress sprig.
Serve immediately.
Serves 10 to 12.
PER SERVING: Calories 121⅛; Fat total 2.92 g; Protein 1⅔ g; Saturated Fat 0.31 g; Carbohydrates 23.93 g; Dietary Fiber 3.94 g; Vitamin C 11.66 mg Calories from fat 20%; Calories from carbs 74%.
(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: >from kitpath@... 12/1/98
Recipe by: Marilyn Harris at ccc Posted to EAT-LF Digest by kitpath@... on Dec 01, 1998, converted by MM_Buster v2.0l.