Radicchio, Endive, and Carrot Salad

Sweet carrot balances the bitter notes from radicchio and Belgian endive. If you want to slightly reduce the bitterness of radicchio, soak the torn leaves for 10 minutes; drain well.

Yield: 6 servings (serving size: 3/4 cup)

Ingredients

• 2  cups  torn radicchio
• 1 1/2  cups  sliced Belgian endive
• 1  cup  grated peeled carrot
• 2  tablespoons  extravirgin olive oil
• 1  tablespoon  red wine vinegar
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Combine first 3 ingredients in a medium bowl. Add oil and remaining ingredients; toss well. Serve immediately.

Nutritional Information

Calories:

56 (74% from fat)

Fat:

4.6g (sat 0.7g,mono 3.3g,poly 0.5g)

Protein:

0.7g

Carbohydrate:

3.5g

Fiber:

1.4g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

121mg

Calcium:

21mg