Endives Salad with Prunes and Chickpeas recipe from Sunsweet®
Delicious Endives Salad with Prunes and Chickpeas and other great recipes from Sunsweet®
3 Tbsp of sherry vinegar salt, pepper from a mill 1/2-1 tsp cayenne pepper 1 tsp sugar 4 Tbsp of olive oil 2 oranges 5 oz canned chickpeas 7 oz Sunsweet® Pitted Prunes 2 heads of endive 7 oz of camembert cheese

Stir vinegar with salt, freshly grounded pepper, cayenne pepper and sugar in a large bowl. Fold in the olive oil. Peel and fillet the oranges, reserving the juice. Mix the orange juice with the vinaigrette. Add chickpeas and prunes. Cover the bowl and let marinate in a cool place for approximately 30 minutes. Clean and wash the endive heads and remove the leaves from the stems. If necessary, cut bigger leaves in smaller pieces. Cut camembert in small portions. Fold endive leaves and orange fillets casually into the chickpeas-prunes-mixture and season again to taste. Prepare the salad with the camembert pieces.

Nutritional Information
  • Total Servings 6
  • Serving Size 1/6
  • Calories per serving 337
  • Fat 18g
  • Cholesterol 23mg
  • Sodium 407mg
  • Carbohydrates 38g
  • Fiber 10g
  • Sugar 17g
  • Protein 11.5g
Other Recipes You Might Like
Prune Pomegranate Salad
Stuffed Chicken Breasts
Spinach Salad
Products Used in This Recipe
Pitted Prunes
Pitted Prunes
D'Noir™ Prunes