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Red & Green Salad

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Submitted by mandy32

YIELD

4 servings

PREP

10 min

COOK

?

READY

15 min

Ingredients

1 1
EACH EACH CHICORY
head *
½ 0.5
EACH EACH BELGIAN ENDIVE
head curly *
1 1
EACH EACH FENNEL BULB *
1 1
SMALL SMALL RADICCHIO
head *
8 8
EACH EACH RADISHES
5 75
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML RED WINE VINEGAR

Directions

Slice the chicory across in thin rings.

Divide the endive into leaves and arrange in a salad bowl.

Cut the fennel into quarters and then slice each quarter thinly.

Mix the fennel and chicory and arrange on the endive leaves.

Tear the radicchio into small pieces and place in the bowl.

Slice the radishes thinly and sprinkle on top of the salad.

Mix together the oil and vinegar.

Season well and pour over the salad.

Toss well and serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 146 100% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 2%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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