Belgian Endive, Pineapple and Watercress Salad

Ingredients

  • THE DRESSING:
  • 3 tsps. REGINA Red Wine Vinegar
  • 1 teaspoon Dijon mustard
  • 2 tbls. olive oil
  • 1 teaspoon parsley, chopped
  • 1/2 cup roquefort cheese, crumbled
  • THE SALAD:
  • 36 leaves Belgian endive, washed, dried
  • 2 bunches watercress, washed, stems removed
  • 1 (12 slices) pineapple, sliced
  • 1/3 cup chopped toasted walnuts

Directions

  • THE DRESSING:
  • 3 tsps. REGINA Red Wine Vinegar
  • 1 teaspoon Dijon mustard
  • 2 tbls. olive oil
  • 1 teaspoon parsley, chopped
  • 1/2 cup roquefort cheese, crumbled
  • THE SALAD:
  • 36 leaves Belgian endive, washed, dried
  • 2 bunches watercress, washed, stems removed
  • 1 (12 slices) pineapple, sliced
  • 1/3 cup chopped toasted walnuts
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