Emprimir
Correo Electrónico
Receta Belgian Endive, Spinach, And Radicchio Salad With Mustard Vinaigrette
Add a photoRaciónes: 4
Ingredientes
- 2 x heads Belgian endive
- 1/2 lb spinach washed, stemmed, and spun dry
- 1 head radicchio - (4 to 6 ounce)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. balsamic vinegar
- 1 tsp tamari
- 2 x garlic cloves finely chopped
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. extra virgin olive oil Water (optional)
Direcciones
- Wipe the endive clean with a damp cloth. Cut off the root end and separate the leaves. Stack the leaves and cut them lengthwise into strips. Follow the same procedure for the radicchio and spinach.
- Mustard Vinaigrette: Put the mustard, vinegar, tamari, garlic and pepper into a small bowl. Whisk with a fork. Slowly add in the extra virgin olive oil, stirring till blended. If the vinaigrette is too thick, add in some water.
- Combine the lettuces and toss with the mustard vinaigrette. Arrange on each of four dinner plates.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 18 | |
| Calories from Fat 3 | 17% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 251mg | 7% |
| Total Carbs 2.98g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.85g | 1% |
| Protein 1.54g | 2% |
