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Deli Salad Wreath

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  • Prep 15 min
  • Total 15 min
  • Servings 20

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

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)

Steps

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

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
15
Calories from Fat
10
% Daily Value
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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