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Tricolore Salad With Parmesan

Tricolore Salad With Parmesan
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Serves 8| Hands-On Time: | Total Time:



  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.
By March, 2012

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

Parmesan Cheese
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.

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    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.