Tomato, watercress and endive salad with raspberry vinaigret

1 servings

Ingredients

Quantity Ingredient
1 large Head belgian endive; leaves separated
2 cups Watercress sprigs; large stems removed
4 mediums Ripe tomatoes; cut into wedges
¼ cup Seedless raspberry jam; or raspberry coulis
¾ cup Extra-virgin olive oil
¼ cup Raspberry vinegar
½ teaspoon Minced garlic
Salt and pepper; to taste

Directions

SALAD

VINAIGRETTE

How To Prepare the Salad:

Arrange the endive leaves on a large platter, fanning them out from the center. Roughly chop the watercress, and sprinkle it over the endive. Top with the tomato wedges, and drizzle with raspberry vinaigrette to taste.

Serve immediately.

How To Prepare the Vinaigrette: Whisk all the ingredients together in a small bowl. Cover and chill until ready to use.

Copyright credit: 1995 by Barbara Smith © 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

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