Tricolor Bitter Greens Salad

If you're not a fan of bitter greens, use any combination of sweet lettuces, such as romaine, Bibb, and Boston. Julienne the greens with a chef's knife to give the salad a tidy look. This salad pairs well with ham and sweet potatoes.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 58%
  • Fat: 2.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.3g
  • Carbohydrate: 3.2g
  • Fiber: 1.2g
  • Cholesterol: 2mg
  • Iron: 0.6mg
  • Sodium: 395mg
  • Calcium: 78mg

Ingredients

  • Dressing:
  • 1 tablespoon minced shallots
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons walnut oil or extravirgin olive oil
  • Salad:
  • 2 cups trimmed arugula
  • 2 cups thinly sliced Belgian endive (about 2 small heads)
  • 2 cups thinly sliced radicchio
  • 2 tablespoons shaved Parmigiano-Reggiano cheese

Preparation

  1. To prepare dressing, combine shallots, lemon juice, mustard, salt, and black pepper. Gradually add oil, stirring with a whisk.
  2. To prepare salad, combine arugula and 1 tablespoon dressing; toss to coat. Arrange 1/2 cup arugula mixture onto each of 4 salad plates. Combine Belgian endive, radicchio, and remaining dressing; toss to coat. Arrange about 1 cup endive mixture evenly over each serving. Top each serving with 1 1/2 teaspoons cheese. Serve salad immediately.
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