Under 30 Minutes

Spinach and Endive Salad

This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2005

Ingredients

  • 1 tablespoon minced shallot
  • 2 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 3/4 pound baby spinach
  • 3/4 pound Belgian endive, sliced crosswise 1/2 inch thick

Directions

  1. In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.

  2. In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.

Cook's Notes

To make this salad ahead of time, refrigerate salad greens and dressing in separate containers until ready to us. Combine and toss with dressing just before serving.

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