Deli Salad Wreath

Deli Salad Wreath

Deli shellfish adds crunch to these Belgian endive wreath salad appetizers that are ready in just 15 minutes.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

20

appetizers

1
head Belgian endive, trimmed, separated into leaves
1
head red Belgian endive, trimmed, separated into leaves
3/4
cup prepared crabmeat or shrimp salad (from deli)
  1. Wash and dry endive leaves. Place 1 rounded teaspoon salad onto base of each leaf; arrange in wreath shape on serving platter.
Makes 20 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
The compact, slim, small heads of Belgian endive are grown in the dark to keep them pale. Related to escarole and curly endive, Belgian endive leaves are tipped with green or red. Store them in the refrigerator and eat them within a day.
Ingredient Substitution
Fill endive leaves with your favorite deli salad; try tuna, chicken or vegetable salad.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 15
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 5mg;
  • Sodium 50mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 1g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.
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