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Curly Endive Salad

Total Time

Prep/Total Time: 10 min.

Makes

4 servings

"My wife grows herbs in our tiny city garden," relates Roger Burch of Cuddebackville, New York. "I use oregano and mint to season this refreshing unique salad I created."

Ingredients

  • 4 cups torn curly endive, Belgian endive and/or escarole
  • 1/4 cup chopped red onion
  • 24 pimiento-stuffed olives
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 3 tablespoons minced fresh oregano or 3 teaspoons dried oregano
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces crumbled feta cheese

Directions

  1. In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.

Nutrition Facts

1 cup: 172 calories, 15g fat (2g saturated fat), 8mg cholesterol, 956mg sodium, 7g carbohydrate (1g sugars, 2g fiber), 3g protein.

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