Arugula and Radicchio Salad

By Marian Burros

Total Time
15 minutes
Rating
4(12)
Comments
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Ingredients

Yield:3 servings
  • 5ounces arugula
  • 4ounces radicchio
  • 2teaspoons olive oil
  • 2tablespoons balsamic vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

56 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 24 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash, dry and trim stems from arugula. Wash, dry and break radicchio into bite-size pieces.

  2. Step 2

    Whisk oil and vinegar together. Stir in arugula and radicchio, mixing to coat leaves well.

Ratings

4 out of 5
12 user ratings
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Comments

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H. Hamilton

I added 2 Tbs. orange juice to add a bit more sweetness. My arugula and radicchio were quite sharp.

MB

An excellent salad, tangy and sweet. Takes very little time to put together. Use a large bowl so that it's easy to mix.

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