As my attention turns to spring, my taste buds head there too. I’m thinking these endive salad bites will be the perfect lunch before a hot baseball game with my family. They would also be a nice appetizer for a baby shower or birthday party.
Endive Salad Bites
4 bulbs endive
1 green apple
2 Tbsp. tangerine juice (juice of one tangerine)
1 Tbsp. olive oil
2 Tbsp. golden California raisins
2 Tbsp. toasted sunflower seeds
Pinch black pepper
¼ tsp. salt
1 tangerine, peeled and cut into segments
1. Slice two of the endive bulbs thinly reserve the other two bulbs for serving. Slice green apple into matchstick size pieces. Toss in a bowl with tangerine segments, golden California raisins and sunflower seeds.
2. In a small bowl, combine tangerine juice, olive oil, salt and pepper. Whisk together and add to endive mix. Chill for up to 4 hours or overnight.
3. Trim the ends of the remaining two endive bulbs and peel off outer layers to remove leaves. Fill endive leaves with salad mixture and serve.
Alysa became a Registered Dietitian in 2002 after graduating from the University of Oklahoma with a degree in Nutritional Sciences. She earned a personal training certification from the National Academy of Sports Medicine and later a group fitness certification through the American Council on Exercise. Now based in Phoenix, Alysa is a busy mom of two who writes about inspired healthy living. Fun fact: Alysa has a passion for handmade crafts and has her own Etsy shop!