Deli Salad Wreath

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

By Betty Crocker Kitchens

November 11, 2010

Ingredients

head Belgian endive, trimmed, separated into leaves

head red Belgian endive, trimmed, separated into leaves

3/4

cup prepared crabmeat or shrimp salad (from deli)

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Wash and dry endive leaves. Place 1 rounded teaspoon salad onto base of each leaf; arrange in wreath shape on serving platter.

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.