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Prep 15min
Total15min
Servings20
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Ingredients
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)
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Steps
1
Wash and dry endive leaves. Place 1 rounded teaspoon salad onto base of each leaf; arrange in wreath shape on serving platter.
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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.
Fill endive leaves with your favorite deli salad; try tuna, chicken or vegetable salad.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
15
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
5mg
2%
Sodium
50mg
2%
Total Carbohydrate
2g
1%
Dietary Fiber
1g
4%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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