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Photo: Miki Duisterhof; Styling: Marcus Hay Photo by: Photo: Miki Duisterhof; Styling: Marcus Hay

Tricolore Salad

Real Simple SEPTEMBER 2008

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 69%
  • Protein: 3g
  • Carbohydrate: 8g
  • Sugars: 2g
  • Fiber: 6g
  • Fat: 10g
  • Saturated fat: 1g
  • Sodium: 208mg
  • Cholesterol: 0mg
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Tricolore Salad Recipe

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