More Great Recipes: Salad

Belgian Endive with Roquefort, Walnuts and Cranberries


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Member since 2008

Serves 4 | Prep Time | Cook Time

Ingredients

4 heads Belgium endive
1/4 cup cranberries, dried
1/2 cup California walnuts, coarsely chopped
Roquefort cheese, crumbled
1/2 cup Roquefort dressing, prepared


Trim the base of the endive using a diagonal cut, then separate the leaves


Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.


Spoon the mixture into the endive leaves and garnish with the watercress.


For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired.


Pairs Well With


Notes

Per serving: 355 calories, 11g protein, 34g carbohydrate, 18g fiber, 20mg cholesterol, 520mg sodium, 22g total fat, 4g saturated fat

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