Tricolore Salad With Parmesan
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 128
- Fat 9g
- Sat Fat 2g
- Cholesterol 5mg
- Sodium 289mg
- Protein 5g
- Carbohydrate 7g
- Sugar 2g
- Fiber 4g
- Iron 1mg
- Calcium 193mg
What does this mean? See
Nutrition 101
.
Quick Tip
The dressing can be made in a large bowl up to 6 hours in advance; top with the greens (but do not toss), cover with a damp
paper towel, and refrigerate. Toss and sprinkle with the Parmesan just before serving.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
