Fall Fruit Salad

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