TRICOLORE SALAD RECIPES

TRICOLORE SALAD RECIPE | MYRECIPES

Tricolore Salad Recipe | MyRecipes image

Provided by Sara Quessenberry

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

4 bunches arugula, thick stems removed (about 10 cups)
2 heads endive, cut into half-moons
1 head radicchio, cut into thin wedges
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt and pepper

Steps:

In a large bowl, combine the arugula, endive, and radicchio. In a small bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with the salad.

Nutrition Facts : Calories 123 calories, CarbohydrateContent 8 g, FatContent 10 g, FiberContent 6 g, ProteinContent 3 g, SaturatedFatContent 1 g, SodiumContent 208 mg, SugarContent 2 g

TRICOLOR SALAD | MARTHA STEWART

Tricolor Salad | Martha Stewart image

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 endive, thinly sliced crosswise
1/2 head radicchio, cut in half and thinly sliced
2 cups loosley packed arugula

Steps:

Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

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TRICOLOR SALAD RECIPE | MYRECIPES

Here's a great make-ahead trick for this simple, colorful salad: A couple of hours before dinner, pour the prepared dressing into the bottom of the serving bowl, and assemble the salad greens on top. When you bring the salad to the table, all you need to do is toss--and you won't have soggy greens.
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Total Time 10 minutes
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Remove the tomatoes from the vine and wash. Drain and cut into halves.

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TRICOLORE SALAD RECIPE | REAL SIMPLE

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