Radicchio and Pear Salad
Ripe pears and a honey mustard vinaigrette perk up peppery greens.
Servings: 8
Ingredients:
| 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% |
-
1 head radicchio, cored
1 bunch arugula, trimmed
1 belgian endive, trimmed
2 pears (unpeeled), cored and chopped
Dressing:
1/4 cup (50 mL) vegetable oil
3 tbsp (45 mL) cider vinegar
2 tbsp (25 mL) liquid honey
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
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.
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