Bittersweet Salad
Published April 21, 1990
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
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Ingredients
1 bunch dandelion leaves, baby mustard greens, arugula or watercress
1 head radicchio
2 Belgian endives
2 tablespoons fresh mint leaves
3 tablespoons extra-virgin olive oil
7 tablespoons balsamic vinegar
4 tablespoons shavings of Parmesan cheese
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
9 grams carbs; 6 milligrams cholesterol; 170 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 2 grams fiber; 135 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse and dry the dandelion, mustard greens, arugula or watercress. Remove and discard all heavy stems. Place the greens in a salad bowl. Pull apart the leaves from the head of radicchio and tear them into bite-size pieces. Add to the salad bowl. Slice the endive horizontally about one-half inch thick and add the slices to the bowl, breaking them up. Add the mint leaves.
- Step 2
Beat oil and vinegar together, pour over salad ingredients and toss.
- Step 3
Divide salad among four plates and scatter cheese over the top of each. Season with pepper and serve.
Private Notes