Belgian Endive with Cream Cheese and Smoked Salmon - 3g Carbs, 1g Fiber
From: www.chicagotribune.
Endive spears delight
Belgian endive makes quick, elegant holiday appetizers
By Diane Rossen Worthington
Everyone loves the turkey sandwiches, the soup and the other leftovers
in the days after Thanksgiving. It's amazing how much meat is on a
turkey. So what do you do when the sandwiches and soup no longer appeal?
Prep: 25 minutes
Servings: 6
--> Salsa
1 small red tomato, seeded, finely diced
1 small yellow tomato, seeded, finely diced
3 green onions, finely chopped
1/4 tsp salt
Freshly ground pepper
4 oz cream cheese, room temperature
2 Tbsp finely chopped fresh dill
2 large heads Belgian endive, leaves separated
1 1/2 oz smoked salmon, finely chopped
Parsley sprigs
Combine tomatoes, green onions, salt and pepper to taste in a small
bowl; mix well. Taste for seasoning. Drain off excess liquid, cover
and set aside. Process cream cheese and dill in a food processor
until cream cheese is whipped slightly.
Spoon the cream cheese mixture into a large plastic bag, pushing it
down to one corner. Cut off about 1/4-inch from the bottom corner tip.
Pipe cream cheese onto the end of each leaf or spear (or spread with
a spoon).
Top with chopped salmon. Spoon about 1 teaspoon of the salsa onto
salmon. Arrange spears on a serving platter; garnish with parsley.
Servings: 6
Nutrition per Serving:
86 Calories, 71% of Calories from Fat, 7g Fat, 4g Saturated Fat,
21mg Cholesterol, 3g Protein, 161mg Sodium, 3g Carbs, 1g Fiber
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