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tricolor salad

Serves: 5
Total Calories: 14

Ingredients

1 1/2 cups baby spinach or arugula, lightly packed
3/4 cup chopped Belgian endive
3/4 cup chopped radicchio
1 1/2 tablespoons Classic Viniagrette (recipe found in Salad Dressings chapter)
1 tablespoon chopped walnuts, unsoaked

Directions:

Equipment:
salad spinner
measuring cups
cutting board
chef’s knife, 8-inch
measuring spoons
medium bowl
tongs
serving plate

Put the spinach, belgian endive, radicchio, and vinaigrette in a medium bowl. Lightly massage the greens for about 1 minute with your hands to soften them. Transfer to a serving plate and top with the walnuts. Serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 14
Calories from Fat: 9

This tricolor salad recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.


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