Deli Salad Wreath

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

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  • prep time 15 min
  • total time 15 min
  • ingredients 3
  • servings 20
 

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)

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LOCATION

Steps

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
15
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
5mg
5%;
Sodium
50mg
50%;
Total Carbohydrate
2g
2%
(Dietary Fiber
1g
1%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
4%;
Calcium
2%;
Iron
2%;
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.