Apple, Endive & Grape Salad

  • 1/4 cup reduced-fat sour cream
  • 1/4 cup lowfat buttermilk
  • 2 tablespoons cider vinegar
  • 2 apples, cored and thinly sliced
  • 1 1/2 pounds Belgian endive (4 to 6), halved lengthwise, trimmed, and cut crosswise into 1-inch pieces
  • 2 cups seedless green grapes, halved lengthwise
  • 1/2 cup toasted pecans, broken into pieces


In a large bowl, whisk together sour cream, buttermilk, and vinegar; season generously with salt and pepper.  Cut apple slices in half crosswise; add to bowl along with endives, grapes, and pecans. Toss to combine. Serve immediately.

Taken from