Frisée and Arugula Salad

1 Review
ADD YOUR REVIEW
Photo: John Autry; Styling: Leigh Ann Ross
Yield
4 servings
Robin Bashinsky
March 2011
RECIPE BY Cooking Light

Get your fix of Italian flare with this pleasantly pungent and peppery green salad. If you want a more mild radish flavor, look to make this in the spring when the radishes are at their peak.

Ingredients

  • 1/4 cup canola mayonnaise
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons water
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups frisée
  • 2 cups baby arugula
  • 1/2 cup thinly sliced fennel bulb
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup thinly sliced radish
  • 2 tablespoons toasted pine nuts

Nutritional Information

  • Calories 147
  • Fat 14.1g
  • Satfat 0.7g
  • Sodium 303mg

How to Make It

Combine mayonnaise, dill, water, sherry vinegar, Dijon mustard, black pepper, and salt in a large bowl; stir with a whisk. Add frisée, baby arugula, fennel bulb, cucumber, and radish. Toss gently to combine. Sprinkle with toasted pine nuts.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up