Home & Cuisine

Endive salad with blueberries and pistachios

IngredientsConvert
  • 1 pcs fresh endive, trimmed and sliced in 1cm pieces
  • 1/2 head red leaf salad, trimmed and torn in bite size pieces
  • 100 g dried blueberries
  • 1/2 pcs pear, washed, diced
  • 50 g pistachios, toasted
  • 50 g walnuts, chopped
  • 2 tbsp pomegranate seeds
  • 45 ml apple cider vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 tsp cane sugar
  • 1 pinch fresh ground salt
  • 1 pinch freshly ground black pepper
Preparation

  1. In a medium bowl, combine vinegar, sugar, and oil; whisk well.
  2. Season with salt and pepper; add red leaf lettuce, endive, blueberries, diced pear, and pistachios.
  3. Toss to combine.
  4. Sprinkle with chopped walnuts and pomegranate seeds. Serve immediately.

Good points

  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin B6
  • High in vitamin C

Information
Preparation time: 10 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 256.27 kcal
Carbohydrates: 19.34 g
Cholesterol: 0 mg
Sugar: 9.49 g
Protein: 6.78 g
Fat: 17.68 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com