Apple, Cucumber & Endive Salad
3 Belgian endives, shredded
1 to 2 cucumbers, thinly sliced
2 Granny Smith apples, cored and thinly sliced
A bunch of chives, chopped
1 cup of buttermilk
½ cup of Greek yogurt
2 teaspoons of Dijon mustard
A good squeeze of lemon juice
Salt and pepper to taste
In a bowl, whisk the buttermilk with yogurt, Dijon mustard, lemon juice, salt and pepper.
Toss with other ingredients to combine. Enjoy!
Recipe by Donna Hay Magazine, photography by Sugar Coated Baking.