Holiday Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 serving
Level:
Easy

Ingredients
  • 2 lemons, juiced, plus 1/2 lemon
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup and 2 tablespoons extra-virgin olive oil
  • 5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
  • 1 medium green apple, peeled, cored, and cut into 1-inch cubes
  • 1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
  • 1/2 avocado, diced into 1-inch cubes
  • 2 tablespoons dried cranberries, or the seeds of 1 small pomegranate
  • 2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed
Directions
Watch how to make this recipe.
  • In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.

  • Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.

  • Pour the dressing over the salad just before serving and toss to coat.


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    This recipe is featured in:

    Thanksgiving Entertaining