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Two halves of a pita pocket sandwich on a plate
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5 from 1 vote

Endive Salad Recipe

Fresh endive, and romaine hearts are chopped up and thrown together with crumbly blue cheese, tangy pomegranates, and toasted pine nuts.
Prep Time10 minutes
Total Time10 minutes
Course: Lunch
Cuisine: American
Servings: 4
Calories: 393 kcal
Author: Shawn

Ingredients

  • 1 1/2 cups Endive, chopped
  • 2 cups Romaine hearts, chopped
  • 1/2 cup blue cheese, crumbles
  • 1/2 cup pine nuts, toasted
  • 1/2 cup pomegranate arils
  • 2-3 tbsp Caesar dressing, creamy
  • 4 whole wheat pita pockets
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Instructions

  • Combine first 6 ingredients in a large bowl and toss to evenly coat with dressing.
  • Distribute salad mix evenly into pita pockets. Enjoy!
Notes
Feel free to add some shredded chicken to the salad to make it a more filling meal!

Nutrition

Calories: 393kcal | Carbohydrates: 40g | Protein: 12g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 632mg | Potassium: 407mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3671IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 2mg
Keywords: blue cheese, endive, pita bread, pomegranate, Salad
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