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 Cooking Light

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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

  1. Combine first 3 ingredients in a medium bowl. Add oil and remaining ingredients; toss well. Serve immediately.
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