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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (31g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 10 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 5.9mg||0 %|
|Potassium 155mg||4 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 11.5g|
|Protein 0.9g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 56
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