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Add a photoRaciónes: 12
Ingredientes
- 4 x Heads belgian endive
- 1/2 c. Yogurt
- 1/4 c. Chopped celery
- 2 Tbsp. Chopped shallots
- 2 Tbsp. Chopped pimiento
- 2 Tbsp. Chopped fresh dill
- 1 tsp Grated lemon peel
- 1/2 lb Cooked salmon chilled and Flaked Few drops warm pepper sauce
Direcciones
- Wash the endive and pat dry. Trim root ends and separate leaves. Combine the yogurt, celery, shallots, pimiento, dill, and lemon peel. Gently stir in the salmon. Season to taste with warm pepper sauce. Mound mix in a shallow bowl and tuck the endive leaves around the edges.
- MAKES ABOUT 2 C.
- Notes: Looking for a simple dip which would complement the slight bitterness in Belgian enative, we came up with this light yogurt-salmon mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 57 | |
| Calories from Fat 33 | 58% |
| Total Fat 3.67g | 5% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 54mg | 2% |
| Potassium 99mg | 3% |
| Total Carbs 0.85g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.53g | 0% |
| Protein 4.83g | 8% |
