Get your fix of Italian flare with this pleasantly pungent and peppery green salad. If you want a more mild radish flavor, look to make this in the spring when the radishes are at their peak.
1/4 cup canola mayonnaise
1 tablespoon chopped fresh dill
2 tablespoons water
1 tablespoon sherry vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
2 cups frisée
2 cups baby arugula
1/2 cup thinly sliced fennel bulb
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced radish
2 tablespoons toasted pine nuts
How to Make It
Combine mayonnaise, dill, water, sherry vinegar, Dijon mustard, black pepper, and salt in a large bowl; stir with a whisk. Add frisée, baby arugula, fennel bulb, cucumber, and radish. Toss gently to combine. Sprinkle with toasted pine nuts.
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This a a really fantastic salad. The dressing is the perfect match with the vegetables and the toasted pine nuts are the perfect finishing touch. I doubled the pine nuts called for in the recipe...really need a tablespoon per salad. I served this with Bistro Steak with Red Wine Sauce and Rosemary-Garlic Roasted Potatoes. These are also Cooking Light recipes. Add a great chocolate dessert and you have a meal fit for company!!
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