Yield: Serves 6 (serving size: 1 cup)
Thanks to the hearty greens, you can assemble the salad ingredients ahead of time—just wait to drizzle with the mustardy vinaigrette until right before serving.
Ingredients
- 1(2 1/2-oz.) head Belgian endive (leaves separated)
- 2 cups torn radicchio,
- 1 cup mixed salad greens
- 1/2thinly sliced Bartlett pear
- 1peeled and sliced navel orange
- 2 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons grainy Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped pecans
Nutritional Information
- Calories 111
- Fat 8g
- Satfat 1g
- Unsatfat 7g
- Protein 1g
- Carbohydrate 9g
- Fiber 2g
- Sugars 5g
- Added sugars 0g
- Sodium 208mg
- Calcium 4% DV
- Potassium 4% DV
- Calories 111
- Fat 8g
- Satfat 1g
- Unsatfat 7g
- Protein 1g
- Carbohydrate 9g
- Fiber 2g
- Sugars 5g
- Added sugars 0g
- Sodium 208mg
- Calcium 4% DV
- Potassium 4% DV
How to Make It
Combine Belgian endive (leaves separated), torn radicchio, mixed salad greens, 1/2 thinly sliced Bartlett pear, and 1 peeled and sliced navel orange on a platter. Whisk together white balsamic vinegar, olive oil, grainy Dijon mustard, kosher salt, and black pepper until combined. Top salad with chopped pecans; drizzle with vinaigrette.
Source: Read Full Article