Salad can be boring.
Yeah, I said it. Do you disagree?
This salad that I adapted from Williams Sonoma Bride and Groom Cookbook is NOT boring. It's delicious. I made the "full fat" version for New Years Eve (hey, I indulge occasionally!), but this week for lunches for my husband and I, I opted to make a lower fat, more figure friendly version. You know, the type of recipe that will help you look the way you want to look on the beach...let's say in a month...in Aruba? Oh wait...that's what I was thinking. I digress....
This salad includes sliced Belgian Endives, Spring mix lettuce (typically includes Radicchio, Baby Spinach, other Baby greens, and Arugala), pecans, fuji apples, and a light Roquefort dressing that pairs quite nicely with the mixed greens. But, I will say...Roqeufort can be a "smelly" cheese. If your opposed to this, you could go with a milder blue, like Danish Blue.
The what's in it:
- 2 cups of spring mix salad blend
- 2 Belgian Endives, outer, wilted leaves removed; sliced.
- 1/4 cup of shelled pecans
- 2 fuji apples, chopped into bite sized pieces.
- 2 ounces Roquefort cheese
- 6 tbsp fat free half and half
- 1 tbsp apple cider vinegar
- Kosher salt and pepper
The how to:
In a small bowl, whisk the half and half and cider vinegar together.
Sprinkle salt and pepper to taste
Crumble in the cheese. Whisk a little bit.
In a salad bowl, combine the first four ingredients (endive, greens, pecans, apples).
When ready to serve, drizzle the dressing over the salad mix.
This will serve 4 appetizer portions, or 2 for lunch.