Spinach and Endive Salad with Pickled Beets and Eggs, and Creamy Dressing Recipe

Name: Spinach and Endive Salad with Pickled Beets and Eggs, and Creamy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon minced fresh dill; 1/2 teaspoon salt; 6 cups fresh spinach, rinsed and patted dry, stems removed; 2 shallots, cut into rings; 1 Belgian endive, separated into leaves; 1 granny smith apple, cored and cut into thin wedges; 2 pickled beets, cut into 1/2-inch cubes, recipe follows; 2 pickled eggs, thinly sliced crosswise, recipe follows; 1/4 cup toasted pine nuts

Servings: persons

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced fresh dill
1/2 teaspoon salt
6 cups fresh spinach, rinsed and patted dry, stems removed
2 shallots, cut into rings
1 Belgian endive, separated into leaves
1 granny smith apple, cored and cut into thin wedges
2 pickled beets, cut into 1/2-inch cubes, recipe follows
2 pickled eggs, thinly sliced crosswise, recipe follows
1/4 cup toasted pine nuts

1
To make the dressing, in a bowl whisk together the mayonnaise, sour cream, oil and lemon juice.
2
Add the dill and salt, and whisk to combine.
3
In a large bowl, combine the spinach and shallots and toss with enough dressing to coat.
4
Divide the spinach among 4 plates.
5
Alternately arrange the endive spears and apple wedges around the outside edges of the plates.
6
Place the beets and eggs in the center of the greens.
7
Drizzle the remaining dressing over the salad to lightly coat.
8
Sprinkle with the pine nuts and serve.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, and more.

Yes, Spinach and Endive Salad with Pickled Beets and Eggs, and Creamy Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Endive Salad with Pickled Beets and Eggs, and Creamy Dressing

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