Endive, Watercress, and Radish Salad

Source: paleospirit.com
Course: Lunch
Preperation time: 10min
Cooking Time: 10min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 cup Walnuts 2 2 2 2 10 10 96 96
1/4 Teaspoon Black Pepper 0 0 0 0 0 0 0 0
2 Ounce(s) Goat Cheese, Crumbled 4 4 0 0 5 5 64 64
2 Head(s) Endive, Broken Into Leaves 3 3 9 9 1 1 44 44
1 Bunch Watercress, Trimmed 0 0 0 0 0 0 1 1
1/2 Bunch Radishes, Quartered 0 0 0 0 0 0 1 1
2 Tablespoon(s) White Balsamic Vinegar 0 0 1 1 0 0 7 7
1/2 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/4 cup Extra Virgin Olive Oil 0 0 0 0 14 14 119 119
Total: Approximate Nutrition Info, Per Serving: 10 13 29 332
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Instructions

  1. Preheat the oven to 350 degrees F and toast the walnuts on a sheet pan for about 10 minutes.
  2. Arrange the endive leaves on a serving platter.
  3. Scatter the watercress on top of the endive.
  4. Add the thinly sliced radishes.
  5. Top with the toasted walnuts and crumbled goat cheese (optional)
  6. Whisk together the olive oil, vinegar, salt and pepper and pour on the salad.
  7. Toss and serve.
Visit paleospirit.com for the full instructions.

Notes


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