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Classic Endive Salad

This pretty salad is a variation of my mother’s old recipe. Bacon makes it hearty, and water chestnuts add crunch. —Penny Hamilton, Granby, Colorado


  • 8 bacon strips, chopped
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cups torn curly endive
  • 1 pint cherry tomatoes
  • 8 green onions, thinly sliced
  • 1/2 cup sliced water chestnuts
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/2 cup salad croutons
  • 2 hard-boiled large eggs, chopped


  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3 tablespoons drippings. Stir the vinegar, honey, mustard, salt and pepper into drippings; heat through. Keep warm.
  • In a salad bowl, combine the endive, tomatoes, onions, water chestnuts, walnuts, croutons and bacon. Pour warm dressing over salad; toss to coat. Sprinkle with eggs. Serve immediately.
Nutrition Facts
1 cup: 172 calories, 11g fat (3g saturated fat), 52mg cholesterol, 236mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 5g protein.

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