Red & Green Salad
Yield
4 servingsPrep
10 minCook
?Ready
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicory
head |
* |
| ½ | each |
belgian endive
head curly |
*
|
| 1 | each |
fennel bulb
|
*
|
| 1 | small |
radicchio
head |
*
|
| 8 | each |
radishes
|
|
| 5 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicory
head |
* |
| 0.5 | each |
belgian endive
head curly |
*
|
| 1 | each |
fennel bulb
|
*
|
| 1 | small |
radicchio
head |
*
|
| 8 | each |
radishes
|
|
| 75 | ml |
olive oil
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 1 | x |
salt and black pepper
|
*
|
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.
