Sprinkle nuts in a single layer on a cookie sheet and toast at 350 degrees F for 10 to 15 minutes, stirring occasionally.
In a large bowl, combine the apple, tofu, celery, walnuts, flaxseed, ginger, curry powder, and oil. Arrange endive in layers on salad plates. Spoon the apple-tofu mixture on the endive and serve.
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|Serving Size: 1 Serving (507g)|
|Recipe Makes: 2|
|Calories from Fat: 219 (58%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||32 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 0mg||0 %|
|Sodium 68.5mg||2 %|
|Potassium 1181.8mg||31 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 15.8g|
|Protein 18.8g||27 %|
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Calories per serving: 375
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