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Apple, Endive, and Grape Salad

1/4 cup reduced-fat sour cream
1/4 cup low-fat buttermilk
2 tablespoons cider vinegar
Coarse salt and fresh ground pepper
2 Fuji apples, cored and thinly sliced
1 1/2 pounds Belgian endives (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 the sour cream, buttermilk, and vinegar; season generously with salt and pepper. Cut the apple slices in half crosswise; add to the bowl along with the endives, grapes, and pecans. Toss to combine. Serve immediately.

Source: www.epicurious.com