Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Curly Endive, Apple, and Gorgonzola Salad
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 326
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 92 mg
- Sodium
- 533 mg
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 326
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 92 mg
- Sodium
- 533 mg
Ingredients
Directions
- Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
- Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
- At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
