Tricolor Salad

Here's a great make-ahead trick for this simple, colorful salad: A couple of hours before dinner, pour the prepared dressing into the bottom of the serving bowl, and assemble the salad greens on top. When you bring the salad to the table, all you need to do is toss--and you won't have soggy greens.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 34
Caloriesfromfat 50 %
Fat 1.9 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 1.2 g
Carbohydrate 3.9 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 102 mg
Calcium 49 mg

Ingredients

1 tablespoon minced shallots
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon water
2 teaspoons extravirgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups torn Belgian endive (about 2 heads)
2 cups torn radicchio (about 1/2 head)
1 (5-ounce) package fresh baby arugula (about 8 cups loosely packed)

Preparation

Combine shallots, vinegar, lemon juice, 1 tablespoon water, olive oil, mustard, sugar, salt, and black pepper in a large bowl, stirring well with a whisk. Add endive, radicchio, and arugula; toss gently to coat. Serve immediately.

Note:

Liz Zack,

December 2006