|
|
 |
| General Category : Salads and Salad Dressings |
|
| Food Group : Vegetables |
|
|
|
|
Peppery lettuces and sweet yellow pepper complement each other nicely in this riotously colourful salad.
|
|
|
Ingredients
|
|
• |
2 bunches arugula or 4 cups (1 L) torn Boston lettuce |
|
|
• |
1 small head radicchio |
|
|
• |
½ cup (125 mL) thinly sliced red onion |
|
|
• |
1 yellow or orange pepper, thinly sliced |
|
|
• |
Dressing: |
|
|
• |
2 tbsp (30 mL) balsamic vinegar |
|
|
• |
1 tsp (5 mL) finely chopped fresh rosemary |
|
|
• |
¼ tsp (1 mL) each salt and pepper |
|
|
• |
¼ cup (50 mL) extra-virgin olive oil |
|
|
|
|
|
|
Preparation
|
|
Wash arugula in cold water until all the grit is removed. Spin or pat dry. Remove long stems and place leaves in a large serving bowl. Tear radicchio into bite-size pieces.
Add radicchio, onion and pepper to arugula. Toss until well combined. (Can be prepared to this point, covered with a damp cloth and plastic wrap and refrigerated for up to a day.)
Whisk balsamic vinegar with rosemary, salt and pepper in a small bowl. Whisking, drizzle in olive oil until well combined.
Drizzle dressing over arugula mixture. Toss to coat evenly.
Makes 8 servings.
|
|
|
Nutritional information
|
|
Per Serving: 70 cal (72 per cent from fat), 6 g fat, 4 g carb, 1 g protein. Good source vit C and folate.
Fast & Easy: 30 minutes or less (prep and cooking time)
Make-Ahead: Can be made at least 8 hrs ahead
Meatless & Light |
|
|
Calories : 70
|
|
|
