Endive Salad with Prunes, Stilton and Walnuts
INGRÉDIENTS
- 8 cups torn endive 2 L
- 1/2 cup walnut halves, toasted 125 mL
- 1 cup prunes, halved 250 mL
- 4 oz Stilton cheese (preferably with dried apricots), crumbled 125 g
- 2 Tbsp canola oil 30 mL
- 3 Tbsp apple cider vinegar 45 mL
- 2 Tbsp apple juice 30 mL
- 1 Tbsp honey 15 mL
- 1/2 tsp ground all-spice 2 mL
- 1/2 tsp freshly ground black pepper 2 mL
PRÉPARATION
- 1. In large salad bowl, place endive. Sprinkle with walnut halves, prunes and Stilton cheese.
- 2. In small bowl, whisk together canola oil, vinegar, apple juice, honey and all-spice. Pour dressing over salad and lightly toss. Grind black pepper over salad.
RENDEMENT
8 servings
PORTION
1/2 cup (125 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 200 |
| Lipides | 13 g |
| Gras saturés | 3.5 g |
| Cholestérol | 10 mg |
| Glucides | 20 g |
| Fibres | 4 g |
| Protéines | 5 g |
| Sodium | 210 mg |
