Radicchio, Endive, and Carrot Salad
Randy Mayor; Leigh Ann Ross; Kathryn Conrad
Sweet carrot balances the bitter notes from radicchio and Belgian endive. If you want to slightly reduce the bitterness of radicchio, soak the torn leaves for 10 minutes; drain well.
Yield: 6 servings (serving size: 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 56
- Calories from fat: 74%
- Fat: 4.6g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.5g
- Protein: 0.7g
- Carbohydrate: 3.5g
- Fiber: 1.4g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 121mg
- Calcium: 21mg
Ingredients
- 2 cups torn radicchio
- 1 1/2 cups sliced Belgian endive
- 1 cup grated peeled carrot
- 2 tablespoons extravirgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
- Combine first 3 ingredients in a medium bowl. Add oil and remaining ingredients; toss well. Serve immediately.
Radicchio, Endive, and Carrot Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook, Portable/Picnic, Quick/Easy, 5 Ingredients or Less
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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