Yield: 6 Servings
|1 small||Clove garlic, halved|
|1 \N||Head Belgian endive, (1/4 pound)|
|6 cups||Packed torn red leaf lettuce, (1 head)|
|2 cups||Packed torn Boston lettuce, (1 small head)|
|1 \N||Purple onion, cut into thin vertical slices|
|3 tablespoons||Raspberry or red wine vinegar|
|1 tablespoon||Olive oil|
Rub cut side of garlic on side of salad bowl; discard garlic. Trim ends from endive, and remove any wilted or discolored outer leaves; separate leaves. Add endive leaves, lettuces, and onion to bowl; toss gently.
Combine the next 5 ingredients in a small bowl, and stir with a wire whisk until well blended. Pour over salad, and toss gently. Yield: 6 servings (serving size: 2 cups).
Per serving: 71 Calories; 3g Fat (33% calories from fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 129mg Sodium Recipe by: Cooking Light, June 1994, page 74 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.