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Belgian Endive-Sprout Salad

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small bunch watercress
3 heads Belgian endive
1 cup (250 ml/100 g) mung bean sprouts
Juice of 1 lime
1 tbsp (15 ml) walnut oil
⅔ cup (150 ml/150 g) fat-free yogurt
Salt and freshly ground pepper


Serves: 2


Stir the lime juice and walnut oil into the yogurt. Rinse the water­cress and stir into the mixture.

Wash and core the endives. Set aside 6 outside leaves. Finely chop the remaining endive and combine with the cress-yogurt dress­ing. Add sprouts. Season with salt and pepper and spoon the mixture into the reserved endive leaves.

TIP:- If you don't want to serve the salad in the endive leaves, use 2 heads of endive and the sections of a small grapefruit. For a sweeter salad, use an orange instead of grapefruit.

Per serving:- approx. 107 calories 7 g protein, 5 g fat, 12 g carbohydrates

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