This stunning salad platter showcases winter selections from your produce aisle -- Belgian endive, avocado, and enoki mushrooms.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For dressing, in a screw-top jar combine cranberry juice cocktail, oil, vinegar, sugar, and salt. Cover and shake well. Chill until serving time.

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  • Meanwhile, rinse romaine and endive; pat dry. Line 3 very large or 4 large serving platters with some of the romaine and all of the endive. Coarsely shred remaining romaine; spread over platter. Arrange cucumbers, mushrooms, red peppers, and sprouts, if desired, on lettuce-lined platter. If desired, cover and chill for up to 24 hours.

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  • To serve, halve, seed, peel, and thinly slice avocados, brushing slices with lemon juice. Add avocados to platter. Shake dressing well and serve with salad. Makes 20 servings.

Note:
  • For softer-looking red pepper strips, blanch the pepper strips in boiling water for 1 to 2 minutes. Drain well and chill thoroughly.

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Make-Ahead Tip:
  • Combine dressing ingredients; cover and chill. Arrange vegetables (except avocados) on romaine- and endive-lined platter; cover and chill for up to 24 hours. Serve as directed above.

Nutrition Facts

192 calories; 11 g total fat; 0 mg cholesterol; 203 mg sodium. 24 g carbohydrates; 3 g fiber; 721 RE vitamin a; 67 mg vitamin c; 2 mg iron;

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