Radicchio, Endive, and Carrot Salad Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Salad Recipes

Photo by: Randy Mayor; Leigh Ann Ross; Kathryn Conrad

Radicchio, Endive, and Carrot Salad

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.

Cooking Light JANUARY 2008

Yield: 6 servings (serving size: 3/4 cup)

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.

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

Search for Recipes by Nutrition Data

Go to full version of

Radicchio, Endive, and Carrot Salad recipe