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Tricolore Salad

Photo: Miki Duisterhof; Styling: Marcus Hay
Yield Makes 6 servings

Ingredients

  • 4 bunches arugula, thick stems removed (about 10 cups)
  • 2 heads endive, cut into half-moons
  • 1 head radicchio, cut into thin wedges
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt and pepper

Nutrition Information

  • calories 123
  • caloriesfromfat 69 %
  • protein 3 g
  • carbohydrate 8 g
  • sugars 2 g
  • fiber 6 g
  • fat 10 g
  • satfat 1 g
  • sodium 208 mg
  • cholesterol 0 mg

How to Make It

  1. In a large bowl, combine the arugula, endive, and radicchio.

    In a small bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with the salad.