A crunchy and colorful salad with a lively dressing. Pomegranate juice and pomegranate seeds can be substituted for the cranberry juice concentrate and cranberries.

Makes 4 Servings.

INGREDIENTS

  • 2tablespoons olive oil (preferably extra-virgin)
  • 2tablespoons frozen cranberry juice concentrate, thawed
  • 1tablespoon white wine vinegar3heads belgian endive, thinly sliced crosswise
  • 2red delicious or fuji apples, unpeeled, cored, chopped
  • 1/2cup chopped fresh cranberries
  • 1/4cup thinly sliced green onions
  • 1/4cup walnuts, toasted, coarsely chopped

    DIRECTIONS

    Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.


    Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.