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Here's a great make-ahead trick for this simple, colorful salad: A couple of hours before dinner, pour the prepared dressing into the bottom of the serving bowl, and assemble the salad greens on top. When you bring the salad to the table, all you need to do is toss--and you won't have soggy greens.

Liz Zack
Recipe by Cooking Light December 2006

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shallots, vinegar, lemon juice, 1 tablespoon water, olive oil, mustard, sugar, salt, and black pepper in a large bowl, stirring well with a whisk. Add endive, radicchio, and arugula; toss gently to coat. Serve immediately.

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Nutrition Facts

34 calories; calories from fat 50%; fat 1.9g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.3g; protein 1.2g; carbohydrates 3.9g; fiber 1.5g; cholesterol 0mg; iron 0.6mg; sodium 102mg; calcium 49mg.
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