Thanks to the hearty greens, you can assemble the salad ingredients ahead of time—just wait to drizzle with the mustardy vinaigrette until right before serving.

Anna Theoktisto
This Story Originally Appeared On cookinglight.com

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Caitlin Bensel

Recipe Summary

Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine Belgian endive (leaves separated), torn radicchio, mixed salad greens, 1/2 thinly sliced Bartlett pear, and 1 peeled and sliced navel orange on a platter. Whisk together white balsamic vinegar, olive oil, grainy Dijon mustard, kosher salt, and black pepper until combined. Top salad with chopped pecans; drizzle with vinaigrette.

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Nutrition Facts

111 calories; fat 8g; saturated fat 1g; protein 1g; carbohydrates 9g; fiber 2g; sugars 5g; added sugar 0g; sodium 208mg; calcium 0 4% DV; potassium 0 4% DV.
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