Endive Salad with Radishes
11 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 57 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 7 |
| folate | 9 |
Because of the sheer deliciousness of Spain's olive oils and vinegars, salads are simple affairs. Dad will approve.
Ingredients
- 6 cups sliced belgian endive or romaine lettuce or escarole
- 1/2 cup thinly sliced Spanish onion or sweet onion
- 8 radishes, thinly sliced
- 3 tbsp extra-virgin olive oil
- 4 tsp sherry vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Place endive, onion and radishes in salad bowl. (Make-ahead: Cover with damp towel then plastic wrap; refrigerate for up to 4 hours.)
Whisk together oil, vinegar, salt and pepper; pour over salad and toss to coat.
Source : Canadian Living Magazine: June 2005
- Keywords : Salad; Vegetarian; Spanish; Lettuce; Radishes; Onions; Make-Ahead;
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