Tricolore Salad With Parmesan

Tricolore Salad With Parmesan
Jonny Valiant
This simple salad pairs radicchio, arugula, and endive with a honey-mustard vinaigrette.

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Serves 8
preparation
10
minutes
cooking
10
minutes

Ingredients

1/4
cup
olive oil
3
tablespoons
red wine vinegar
2
teaspoons
honey
1
teaspoon
Dijon mustard
kosher salt and black pepper
1
head radicchio, torn into bite-size pieces (about 5 cups)
1
bunch arugula, thick stems removed (about 5 cups)
2
heads endive, sliced (about 3 cups)
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.
Dawn Perry
February 2012

Nutritional Information

  • Per Serving
  • Calories 128
  • 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
What does this mean? See Nutrition 101.

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