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Salmon Salad-Stuffed Endive Leaves Recipe
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Salmon Salad-Stuffed Endive Leaves Recipe

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Salmon creates an elegant appetizer in this vibrant recipe from Melissa Carafa of Broomall, Pennsylvania. It’s simple to prepare and can even be made ahead of time.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 14 servings

Ingredients

  • 1 salmon fillet (6 ounces), cooked and flaked
  • 1/4 cup tartar sauce
  • 2 teaspoons capers
  • 1 teaspoon snipped fresh dill
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 head Belgian endive (about 5 ounces), separated into leaves
  • Additional snipped fresh dill, optional

Nutritional Facts

1 each: 42 calories, 3g fat (0g saturated fat), 9mg cholesterol, 60mg sodium, 2g carbohydrate (0g sugars, 1g fiber), 3g protein Diabetic Exchanges: 0 fat.

Directions

  1. In a small bowl, combine the salmon, tartar sauce, capers, dill and lemon-pepper. Spoon about 2 teaspoonfuls onto each endive leaf. Garnish with additional dill if desired. Refrigerate until serving. Yield: 14 appetizers.
Originally published as Salmon Salad-Stuffed Endive Leaves in Healthy Cooking April/May 2008, p42


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IDGIT User ID: 2312488 169459
Reviewed Jan. 9, 2010

"THIS IS SO EASY TO MAKE AND TASTES DELICIOUS. I USED CANNED SALMON AN SINCE I COULD'T FIND BELGIAN ENDIVE I HAD TO SUB RADICCIO. THIS WORKED PUT PRETTY GOOD. I DEFINATELY MAKE IT AGAIN MANY TIMES"

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