• 8servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsSelenium, Chromium, Silicon, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bunch(es) Endive

  2. bunch(es) Green leaf lettuce

  3. handful Pomegranate seeds

  4. handful Blue cheese crumbles

  5. cup(s) Sliced red grapes

  6. medium Pear

  7. handful Carrots

  8. dash(es) Black Pepper

  9. tablespoon(s) Olive oil

  10. tablespoon(s) Red wine garlic vinegar

  11. teaspoon(s) garlic

  12. teaspoon(s) dijon mustard

  13. teaspoon(s) Worchestershire

  14. teaspoon(s) Juice from a lemon

Instructions Jump to Ingredients ↑

  1. Clean and chop endive and green leaf lettuce.

  2. Clean and cut grapes and carrots.

  3. Cut pear and scoop out pomegranate seeds.

  4. Toss ingredients together with blue cheese crumbles.

  5. For dressing, combine three parts oil olive to one part red wine vinegar. Whisk together with 1 tsp garlic and dijon mustard to taste. Squeeze in some lemon and worchestershire. Whisk together and toss with salad when ready to eat.


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