Apple, Endive, and Grape Salad
A sour cream and buttermilk dressing adds tang to this sweet-and-savory salad.
- Total Time:
- Servings: 6
Source: Everyday Food, October 2005
- 1/4 cup reduced-fat sour cream
- 1/4 cup lowfat buttermilk
- 2 tablespoons cider vinegar
- 2 Fuji apples, cored and thinly sliced
- 1 1/2 pounds Belgian endive (4 to 6), halved lengthwise, trimmed, and cut crosswise into 1-inch pieces
- 2 cups seedless green grapes, halved lengthwise
- 1/2 cup toasted pecans, broken into pieces
- Coarse salt and ground pepper
In a large bowl, whisk together sour cream, buttermilk, and vinegar; season generously with salt and pepper.
Cut apple slices in half crosswise; add to bowl along with endives, grapes, and pecans. Toss to combine. Serve immediately.