Endive Salad with Radishes

Author: Canadian Living

Because of the sheer deliciousness of Spain's olive oils and vinegars, salads are simple affairs. Dad will approve.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 6 cups sliced belgian endive
  • 6 cups sliced romaine lettuce
  • 6 cups sliced escarole
  • 1/2 cup thinly sliced Spanish onion
  • 1/2 cup thinly sliced sweet onion
  • 8 radishes thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 4 teaspoons sherry vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 75 mg
  • Protein 1 g
  • Calories 57.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Endive Salad with Radishes

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