Endive And Apple Salad With Cranberry Dressing Recipes

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APPLE-CRANBERRY SALAD

Great salad you can serve on the side of a main dish or add roasted chicken and have as a meal! Chopped Belgian endive and radicchio can be substituted for the baby greens if you prefer a more exotic twist on salad recipes.

Provided by Lisawas

Categories     Salad     Green Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9



Apple-Cranberry Salad image

Steps:

  • Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
  • Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 21.5 g, Cholesterol 6.3 mg, Fat 18.6 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 3.7 g, Sodium 160.5 mg, Sugar 14.4 g

1 teaspoon stone-ground mustard
2 tablespoons balsamic vinegar
¼ cup olive oil
1 apple, diced
1 pear, diced
¼ cup dried cranberries
1 (10 ounce) package mixed baby greens
¼ cup crumbled blue cheese
2 tablespoons chopped walnuts

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE

This is a very colorful, simple yet tasty salad which would be perfect served with a holiday meal or anytime you have a craving for cranberries! I discovered this recipe in Bon Appetit, 1999.

Provided by Bev I Am

Categories     Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Belgian Endive and Apple Salad With Cranberry Vinaigrette image

Steps:

  • Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
  • Season to taste with salt and pepper.
  • Combine endive and apples in medium bowl.
  • Pour dressing over; toss to coat.
  • Sprinkle cranberries, green onions and walnuts over and serve.

2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons frozen cranberry juice concentrate, thawed
1 tablespoon white wine vinegar
3 heads Belgian endive, thinly sliced crosswise
2 apples, unpeeled, cored, chopped (Red Delicious or Fuji work best)
1/2 cup chopped fresh cranberries (could use dried)
1/4 cup thinly sliced green onion
1/4 cup walnuts, toasted, coarsely chopped

ENDIVE AND APPLE SALAD

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."

Provided by Tara Parker-Pope

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11



Endive and Apple Salad image

Steps:

  • To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
  • In a small sauté pan, toast the pecans over medium heat. Allow to cool.
  • Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon honey
Dash of salt
1/4 cup pecans
2 heads of endive, chopped
1 cup arugula
1 apple, sliced thin
1/4 cup dried cherries or cranberries
1/4 cup goat cheese, crumbled (optional)

ENDIVE AND APPLE SALAD WITH CRANBERRY DRESSING

Halved cranberries and slivers of endive, apple, and yellow pepper rest like confetti atop a bed of frisee. The endive mixture was tossed with a cranberry-mustard vinaigrette, then arranged on the greens.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11



Endive and Apple Salad with Cranberry Dressing image

Steps:

  • Place mustard, vinegar, salt, and pepper in a medium bowl, and whisk to combine. Slowly drizzle in walnut oil, whisking constantly. Add cranberries, and stir to combine. Set dressing aside.
  • Core apples; cut them into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick spears. Place in a medium bowl with lemon juice. Cut endive in half lengthwise, and remove core. Cut into 1/4-inch-thick spears, and place in bowl with apple mixture. Add yellow pepper; combine.
  • Arrange frisee on a serving platter. Add the dressing to the endive mixture, toss to combine, and arrange on top of frisee. Serve immediately.

Nutrition Facts : Calories 76 g, Fat 4 g, Fiber 3 g, Protein 1 g, Sodium 213 g

1/2 teaspoon grainy mustard
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons walnut or olive oil
1 cup fresh cranberries, cut in half (4 ounces)
2 Granny Smith apples
Juice of 1 lemon
3 large heads Belgian endive (about 1 pound)
1 yellow or red bell pepper, cored and very thinly sliced lengthwise
1 head frisee (about 6 ounces)

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE

Categories     Salad     Fruit     Nut     Vegetable     Appetizer     No-Cook     Thanksgiving     Vegetarian     New Year's Day     Cranberry     Apple     Fall     Healthy     Vegan     Endive     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 8



Belgian Endive and Apple Salad with Cranberry Vinaigrette image

Steps:

  • Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
  • Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.

2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons frozen cranberry juice concentrate, thawed
1 tablespoon white wine vinegar
3 heads Belgian endive, thinly sliced crosswise
2 Red Delicious or Fuji apples, unpeeled, cored, chopped
1/2 cup chopped fresh cranberries
1/4 cup thinly sliced green onions
1/4 cup walnuts, toasted, coarsely chopped

APPLE, WALNUT, AND ENDIVE SALAD

This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 12



Apple, Walnut, and Endive Salad image

Steps:

  • In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
  • In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
  • Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.

Nutrition Facts : Calories 272 g, Fat 23 g, Fiber 2 g, Protein 5 g

1/3 cup walnuts, coarsely chopped
2 teaspoons grainy mustard
1 teaspoon honey
1 shallot, minced
3 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 red apples, quartered, cored, and each quarter cut into 8 wedges
3 ounces baby arugula, washed and dried (6 cups)
1 Belgian endive, leaves separated, washed and dried
1/4 cup fresh mint leaves, coarsely chopped
2 ounces soft goat cheese, crumbled

CRANBERRY APPLE SALAD

Just in time for fall this combination of cranberries, apples and grapes will make a delightful addition to any table. Chill time of one hour

Provided by Charlotte J

Categories     Apple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Cranberry Apple Salad image

Steps:

  • To prepare the dressing stir together sour cream and mayonnaise in small bowl.
  • Set aside.
  • Gently toss apples with lemon juice in large bowl.
  • Add all remaining salad ingredients.
  • Add dressing; toss to coat.
  • Cover; refrigerate 1 hour before serving.

Nutrition Facts : Calories 278.4, Fat 17.5, SaturatedFat 5.4, Cholesterol 19.9, Sodium 40.7, Carbohydrate 31.9, Fiber 4.4, Sugar 24.1, Protein 3.5

2/3 cup sour cream
1/3 cup mayonnaise
2 medium apples, chopped into 1/2 inch cubes (2 cups)
2 teaspoons lemon juice
1/2 cup dried sweetened cranberries (Craisins)
1/2 cup green seedless grape, halved
1/2 cup walnuts, chopped
1 celery rib, chopped (1/2 cup)

ENDIVE, APPLE AND WALNUT SALAD

This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 15m

Yield Serves six

Number Of Ingredients 15



Endive, Apple and Walnut Salad image

Steps:

  • Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
  • Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
  • Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
  • Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams

1 pound (about 6) Belgian endives
1 tart apple
1 tablespoon freshly squeezed lemon juice
Scant 1/2 cup broken walnut pieces
1 1/2 ounces Gruyère cheese, cut in thin slivers about 1/3 heaped cup
2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
3 tablespoons walnut oil
4 tablespoons extra virgin olive oil

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