Frisée and Arugula Salad

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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.

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