Makes 10 to 12 Servings
4 large heads Belgian Endive
4 large firm red apples, cored and halved
2 tablespoons fresh lemon juice
6 large ribs celery, strings removed
1 cup white raisins
1 large head romaine lettuce, washed, dried and chilled
1/2 chopped walnuts
1 Batch of Creamy Lemon Dressing
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.
Total Fat: 3g
Dietary Fiber: 4g