Radicchio and Pear Salad
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Radicchio and Pear Salad
Photography by Matthew Kimura
- Portion size: 8
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 114 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 107 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 4 |
| vit A | 4 |
| vit C | 12 |
| folate | 19 |
Ripe pears and a honey mustard vinaigrette perk up peppery greens.
Ingredients
- 1 head 1headcored radicchio lettuce
- 1 bunch 1bunchtrimmed arugula
- 1 1trimmed belgian endive
- 2 2cored and chopped (unpeeled) pearpears Dressing
- 1/4 cup 1/4cupvegetabIe oil
- 3 tbsp 3tbspcider vinegar
- 2 tbsp 2tbspliquid honey
- 1 tbsp 1tbspDijon mustard
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
Dressing: In small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper.
Tear radicchio and arugula into bite-size pieces in large bowl. Halve endive lengthwise; slice crosswise and add to bowl. (Make-ahead: Cover with damp paper towel; refrigerate for up to 4 hours.)
Sprinkle pears over greens. Add dressing; toss.
