If your usual summer salad is tomatoes slapped on iceberg lettuce, then this delightfully different salad is for you. Take a look at the ingredient list and make it today.
What You Need
Original recipe yields 2 servings
1 small head Belgian endive, cut into thin slices
4 fresh asparagus spears, blanched, cut diagonally into 1-inch lengths
2 green onion s, sliced
1 small cooked golden beet, peeled, cut into thin wedges
1 small yellow tomato, cut into wedges
1 Tbsp. chopped fresh chives
1 Tbsp. chopped Italian parsley
1 Tbsp. olive oil
2 tsp. white balsamic vinegar
1 tsp. GREY POUPON Dijon Mustard
1/2 tsp. herbes de Provence
1/4 tsp. ground black pepper
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Let's Make It
Toss endive with vegetables and fresh herbs in medium bowl.
Whisk remaining ingredients until blended.
Add to endive mixture; mix lightly.
Substitute fresh basil for the parsley.
Blanching Fresh Asparagus
To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.