Endive, Radicchio and Walnut Salad
3.8g
Net Carbs
9.0g
Protein
28.8g
Fat
9.1g
Fiber
329
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 3 tablespoons Organic Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1/3 cup Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/3 cup, shelled (50 halves) Walnuts
- 1/2 cup, crumbled, not packed Blue Cheese
- 2 heads Endive
- 1/2 pound Radicchio
Directions:
Belgian endive is a crisp, very pale leafy green with a slightly bitter flavor. It discolors after being cut, so prepare it no more than a half an hour in advance. This recipe is also suitable for Induction after the first two weeks.
- Combine vinegar, mustard, salt and pepper in salad bowl. Add oil a slow, steady stream, whisking until dressing thickens. This can also be done in a blender or by combining all ingredients in a jar with a tight-fitting lid and shaking vigorously.
- Add sliced endive and radicchio and toss gently to coat. Divide among four plates and top with walnuts and blue cheese.
This recipe was created for Atkins by Courtney Thorne-Smith
