Tricolore Salad With Parmesan

tricolore-salad-parmesan
Photo by Jonny Valiant
Tricolore Salad With Parmesan 2.6 29 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 128 calories
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 5 mg
    • Sodium 289 mg
    • Protein 5 g
    • Carbohydrate 7 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 193 mg

In a large bowl, whisk together the oil, vinegar, honey, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the radicchio, arugula, and endive and toss to combine. Sprinkle with the Parmesan.

Ingredients

  1. Check 1/4 cup olive oil
  2. Check 3 tablespoons red wine vinegar
  3. Check 2 teaspoons honey
  4. Check 1 teaspoon Dijon mustard
  5. Check kosher salt and black pepper
  6. Check 1 head radicchio, torn into bite-size pieces (about 5 cups)
  7. Check 1 bunch arugula, thick stems removed (about 5 cups)
  8. Check 2 heads endive, sliced (about 3 cups)
  9. Check 2 ounces Parmesan, shaved

Directions

  1. In a large bowl, whisk together the oil, vinegar, honey, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the radicchio, arugula, and endive and toss to combine. Sprinkle with the Parmesan.