"Greek Salad" Endive Lettuce Canapes
Recipe: #6694
October 04, 2012
Categories: Appetizers, Lettuce, Greek, Baby Shower, Brunch, Christmas, Easter, Mothers Day, Gluten-Free Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"A bit of a different twist, the filling is served on endive lettuce leaves instead of crostini, these are good, I advise to make a double amount"
Original is 24-26 servings
Ingredients
Nutritional
- Serving Size: 1 (81.4 g)
- Calories 40.5
- Total Fat - 2.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 2.2 mg
- Sodium - 32.7 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 0.9 g
- Sugars - 2.1 g
- Protein - 1 g
- Calcium - 20.4 mg
- Iron - 0.2 mg
- Vitamin C - 10.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine first 9 ingredients (for the "salad") in a bowl and let stand for 30 minutes for flavours to develop. DO NOT refrigerate. Meanwhile tear apart the endive leaves, trimming the larger ones at the base
Step 2
Spoon amount desired of the "salad" mixture into leaves just before ready to serve. Drizzle with more olive oil if desired.
Tips
No special items needed.
2 Reviews
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