1 large red eating apple, cored and diced
1 large green eating apple, cored and diced
juice of 1/2 orange
8 oz (225 g) chicory (French or Belgian endive (Witloof chicory), trimmed and sliced into rings
4 oz (100 g) black (Concord) grapes, halved and seeded
1 large green eating apple, cored and diced
juice of 1/2 orange
8 oz (225 g) chicory (French or Belgian endive (Witloof chicory), trimmed and sliced into rings
4 oz (100 g) black (Concord) grapes, halved and seeded
for the blue cheese dressing
2 oz (50 g) Roquefort or Danish Blue cheese
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
2 level tsp (10 ml) chopped fresh dill or
1 tsp (5 ml) dill weed
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
2 level tsp (10 ml) chopped fresh dill or
1 tsp (5 ml) dill weed
method
1. Place the apples in a salad bowl with the orange juice and toss until thoroughly coated.
2. Add the chicory and grapes and mix together well.
3. To make the dressing, beat the cheese until smooth, then gradually add the yogurt, beating well until completely blended.
4. Mix in the dill. Pour the dressing over the salad ingredients and stir well.
2. Add the chicory and grapes and mix together well.
3. To make the dressing, beat the cheese until smooth, then gradually add the yogurt, beating well until completely blended.
4. Mix in the dill. Pour the dressing over the salad ingredients and stir well.
serving amount
serves 4
rate this recipe
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