Rating: 4 stars
1 Ratings
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This hearty green salad (pronounced SHA-toh) would be served as a first-course dish in Spain. We love how the rich vinaigrette and mixed salad greens help smooth the endive's bitter edge. If you can't find curly endive, substitute radicchio or escarole. Tomato and Garlic Toast would be a lovely accompaniment to this entertaining-worthy salad.

Recipe by Cooking Light May 2008


Recipe Summary

10 servings


Ingredient Checklist


Instructions Checklist
  • Combine Catalonian Pepper and Nut Sauce, 2 tablespoons hot water, and red wine vinegar in a small bowl, stirring well with a whisk.

  • Combine endive and salad greens in a large bowl; toss gently to combine. Place about 1 1/3 cups greens on each of 10 plates. Drizzle each serving with about 2 teaspoons sauce mixture; divide olives and eggs evenly among salads. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

52 calories; calories from fat 61%; fat 3.5g; saturated fat 0.6g; mono fat 2.2g; poly fat 0.6g; protein 2.5g; carbohydrates 3.2g; fiber 2g; cholesterol 36mg; iron 1.1mg; sodium 68mg; calcium 43mg.