Chopped Endive and Romaine Salad
Inspired by my trip to Southern France, this incredibly refreshing chopped endive and romaine salad will be one of your new favorite salads to make!
Servings: 2
Ingredients
- 2 cups (180 g) finely chopped Belgian white endive leaves
- 2 cups (94 g) finely chopped romaine lettuce leaves
- ½ medium white onion (thinly sliced in half moons)
- ⅔ cup (78 g) walnuts
- ½ cup (57 g) gorgonzola crumbles
- ½ cup (50 g) shaved parmesan
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Ranch dressing
Instructions
- Add all ingredients (except the dressing) into a large bowl and using your hands or salad serving tools, toss ingredients together to evenly distribute.2 cups finely chopped Belgian white endive leaves, 2 cups finely chopped romaine lettuce leaves, 1/2 medium white onion, 2/3 cup walnuts, 1/2 cup gorgonzola crumbles, 1/2 cup shaved parmesan, 1 tablespoon balsamic vinegar, Salt and pepper
- Drizzle as much or little dressing on and toss again to coat.Ranch dressing
- If you aren't eating this immediately, dress the salad prior to eating. Do not dress it and let it sit. It will cause the leaves to be soggy.
Nutrition
Serving: 1 serving | Calories: 504 kcal | Carbohydrates: 16 g | Protein: 23 g | Fat: 41 g | Saturated Fat: 12 g | Cholesterol: 43 mg | Sodium: 786 mg | Potassium: 631 mg | Fiber: 7 g | Sugar: 4 g
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