Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use jarred beets and jarred bell peppers to speed the process. Assemble up to three days ahead, but reserve the beets and eggs, adding them just before you serve.

Recipe by Cooking Light April 2004


Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

10 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • To prepare the dressing, combine the first 8 ingredients, stirring with a whisk. Set aside.

  • To prepare the salad, arrange the romaine in the bottom of a 2-quart glass bowl or trifle dish; top with iceberg. Layer radicchio, endive, cucumber, celery, carrot, bell pepper, tomato, red onion, and green onions evenly over lettuces. Drizzle with dressing. Cover and chill 4 hours or overnight.

  • Arrange beets over green onions; top with eggs. Garnish with parsley, if desired.

Nutrition Facts

82 calories; calories from fat 33%; fat 3.3g; saturated fat 0.7g; mono fat 1.7g; poly fat 0.5g; protein 3.8g; carbohydrates 10.7g; fiber 3.6g; cholesterol 53mg; iron 1.5mg; sodium 244mg; calcium 53mg.