Tricolor Salad

Recipe posted in: Lunch/Dinner
salad

Salad gets a makeover with this simple recipe that combines peppery arugula, crisp Belgian endive and nutrient-rich radicchio.Just add shaved Parmesan and, if you’re feeling adventurous, anchovies, for a tasty Italian salad that’s almost too pretty to eat.

Enjoy this salad at lunch or dinner. Just be sure to make extra so you can help yourself to healthy leftovers all week long!

Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 4 (2 cup) servings

Nutrition Information

  • 1 Healthy Fat
  • 0.5 Protein
  • 2.5 Vegetables

Ingredients:

  • 2 anchovy fillets (optional)
  • 1 garlic clove, minced
  • 1 Tbsp. balsamic vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 (5-oz.) bag arugula (4 cups)
  • 1 small head radicchio, cored and cut into 1/2-inch slices (3 cups)
  • 2 small heads Belgian endive, cut into 1/2-inch slices (3 cups)
  • 1 oz. Parmesan cheese, shaved

Directions:

  1. Place anchovies in a large mixing bowl; using 2 forks, mash into a paste. Add garlic, vinegar, salt, and pepper; mix well. Slowly whisk in oil.
  2. Add arugula, radicchio, and endive; toss to coat. Divide salad among 4 serving plates; sprinkle with cheese and serve.