Tuesday, January 06, 2004
Tri-Color Salad
Make the Tri-Color Salad a delight for both the eye and the palate.
2 large Belgian Endives
1 small head red-leaf lettuce
1 small head green-leaf lettuce
1 small bunch watercress
DRESSING
2 tablespoons balsamic vinegar
1/2 teaspoon salt—to taste
1/4 teaspoon pepper—to taste
1/3 cup olive oil
3 tablespoons orange juice
1 tablespoon mustard
Juice of one large garlic clove
Combine Belgian Endive with radicchio, oakleaf lettuce, or red beets for the red ingredients and with arugula, romaine lettuce, mache, or Boston lettuce for the green ingredients.
Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients. Toss salad and serve.
Per Serving (excluding unknown items): 233 Calories; 19g Fat (69.0% calories from fat); 5g Protein; 14g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
