-
Prep
15
min
-
Total
15
min
-
Servings
20
Deli shellfish adds crunch to these Belgian endive wreath salad appetizers that are ready in just 15 minutes.
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)
Steps
-
1
Wash and dry endive leaves. Place 1 rounded teaspoon salad onto base of each leaf; arrange in wreath shape on serving platter.
Tips from the Betty Crocker Kitchens
-
tip 1
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.
-
tip 2
Fill endive leaves with your favorite deli salad; try tuna, chicken or vegetable salad.
Nutrition
15 Calories, 1g Total Fat, 1g Protein, 2g Total Carbohydrate, 0g Sugars
Nutrition Facts
Serving Size:
1 Appetizer
- Calories
- 15
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Cholesterol
- 5mg
- 2%
- Sodium
- 50mg
- 2%
- Total Carbohydrate
- 2g
- 1%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 0g
- Protein
- 1g
- Vitamin A
- 12%
- 12%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
*Percent Daily Values are based on a 2,000 calorie diet.
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