A sprinkling of salt softens the bitter notes of endive and radicchio.

Jackie Mills, R.D.
Recipe by Cooking Light March 2007

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups salad and 2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large bowl. Sprinkle with salt; toss gently. Combine vinegar, mustard, pepper, and garlic in a small bowl; add oil, stirring with a whisk. Drizzle dressing over greens; toss gently to coat. Sprinkle with cheese.

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Nutrition Facts

47 calories; calories from fat 56%; fat 2.9g; saturated fat 1.1g; mono fat 1.5g; poly fat 0.3g; protein 2.7g; carbohydrates 2.9g; fiber 1.4g; cholesterol 3mg; iron 0.6mg; sodium 254mg; calcium 83mg.
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