Ripe pears and a honey mustard vinaigrette perk up peppery greens.
- Portion size 8 servings
Ingredients
Dressing:
Method
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.
Nutritional facts <b>Per Serving:</b> about
- Sodium 107 mg
- Protein 1 g
- Calories 114.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 4.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 12.0
