Three Lettuce Chiffonade
Yield
4 servingsPrep
25 minCook
0 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
radicchio
core removed |
*
|
| 2 | heads |
bibb lettuce
|
* |
| ½ | head |
iceberg lettuce
core removed |
*
|
| 1 | each |
green bell peppers
cored |
|
| ¼ | cup |
olive oil
|
|
| 3 ½ | tablespoons |
red wine vinegar
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
radicchio
core removed |
*
|
| 2 | heads |
bibb lettuce
|
* |
| 0.5 | head |
iceberg lettuce
core removed |
*
|
| 1 | each |
green bell peppers
cored |
|
| 59 | ml |
olive oil
|
|
| 53 | ml |
red wine vinegar
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce.
Stack radicchio leaves and cut into very fine shreds.
There should be about 2 cups.
Put shreds in a large bowl. Repeat with bibb and iceburg lettuce.
There should be about 2 cups of each.
Add to the bowl. Cut pepper lengthwise into thin strips.
There should be about 1 cup. Add to the bowl.
Add oil, vinegar, salt and pepper and blend well.
Serve immediately.
