Belgian Endive and Walnut Salad (Insalata Belga e Noci) recipes

Belgian Endive and Walnut Salad (Insalata Belga e Noci) recipes
8 Ingredients
  • 3 tablespoons apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices
  • 2 apples, skin on, cored, sliced into thin half-moons
  • 1/2 cup walnut pieces, toasted and chopped
Nutrition
158
8% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

9% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

4% 11

Carbs (net)

- 8

Fiber

14% 3

Sugars

- 6

Sugars, added

- 0

Protein

2% 1

Cholesterol

- 0

Sodium

13% 316

Calcium

2% 19

Magnesium

3% 13

Potassium

4% 199

Iron

2% 0

Zinc

2% 0

Phosphorus

4% 31

Vitamin A

0% 3

Vitamin C

5% 4

Thiamin (B1)

4% 0

Riboflavin (B2)

3% 0

Niacin (B3)

1% 0

Vitamin B6

5% 0

Folate equivalent (total)

6% 24

Folate (food)

- 24

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

7% 9
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