Spinach and Endive Salad

Preparation info
  • 12

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds baby leaf spinach
  • ¾ pound Belgian endive
  • 1 cup

Method

  1. Wash the spinach in several changes of water to make certain that no sand clings to the leaves. Cut the large leaves into bite-size pieces. Cut the endive into bite-size pieces.

  2. Combine the remaining ingredients and blend well. Pour enough salad dressing over the salad greens to coat greens lightly. Toss well. There should be no dressing in the bottom