Lemongrass, Mint Vinaigrette over Endive Salad

Lemongrass, Mint Balsamic Vinaigrette with a beautiful mix of Salads and Quinoa.


Lemongrass, Mint Vinaigrette:


2-3 Stalks of lemongrass (roughly chopped)

1/4 Cup water

1/4 Cup Agave

1 Cup fresh mint (roughly chopped)

1/4 Cup white balsamic vinegar

1/8 Cup extra Virgin olive oil



Bring water to a boil add lemongrass, mint, and agave.

Reduce heat and allow to simmer for 15 minutes.

Strain allowing little pieces of the mint or lemongrass to remain.

Add to blender and puree.

Set aside to cool

Add oil and white balsamic vinegar. Blend to combine.


Make your salad


1 Cup cooked quinoa

4 Purple endives

1/4 Cup sundried tomatoes

1 Cup watercress

1 Romaine lettuce

4 Cups san marino salad mix

1 Small beet (grated)


In a large bowl combine all ingredients.

Drizzle with lemongrass, mint vinaigrette.



Interesting facts about Endives: 100 Grams of Endives contain only 17 calories! 0.2 g of fat so…lets just say 0 grams.

This lovely decendent of the daisy family provides 43% of the required Vitamin A; Supporting your immune system, helping to maintain good vision, promotes healthy bone growth, healthy skin and in recent studies, vitamin A could also help in the prevention and treatment of cancer. GO VITAMIN A!!! Vitamin K….. the Endive contains 289% of the daily value of vitamin k!!!! Vitamin K plays an important roll in the prevention of heart disease, osteoporosis, diabetes, multiple types of cancer, and (a disease that hits to close to home) Alzheimer’s.

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