Winter Endive Salad Recipe
Winter Endive Salad Recipe photo by Taste of Home
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Winter Endive Salad Recipe

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Here’s a salad with panache! The tangy citrus balances the hint of bitterness in the endive, and the sweet-tart pomegranate seeds add stunning ruby color.—Alysha Braun, St. Catharines, Ontario
TOTAL TIME: Prep/Total TIme: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total TIme: 25 min.
MAKES: 8 servings


  • 5 cups torn curly endive
  • 2 cups watercress
  • 1 shallot, thinly sliced
  • 1/3 cup pecan halves, toasted
  • 1/4 cup pomegranate seeds
  • 1/4 cup olive oil
  • 1-1/2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup: 104 calories, 10g fat (1g saturated fat), 0 cholesterol, 48mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 1g protein.


  1. In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds.
  2. In a small bowl, whisk the oil, lemon juice, lemon peel, salt and pepper. Drizzle over salad; serve immediately. Yield: 8 servings.
Originally published as Winter Endive Salad in Country Woman February/March 2012, p45

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