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CATEGORY CUISINE TAG YIELD
Grains, Dairy Belgian Appetizers, Salads 6 Servings

INGREDIENTS

2 Belgian endive
2 Heads radicchio, shredded
1 bn Arugula, broken in pieces
1 Sweet red pepper, seeded and cut in strips
1 Sweet yellow pepper, seeded and cut in strips
1 6 oz. jar marinated artichoke hearts,drained and halved
1/4 c Grated Parmesan cheese
2 ts Coarse-grain mustard
2 tb Red wine vinegar
2 tb Balsamic vinegar
1/3 c Olive oil
1/4 ts Salt
1/4 ts Pepper

INSTRUCTIONS

1.  Separate endive leaves and cut into thin strips.  Arrange endive,
radicchio, arugula, sweet pepper strips, artichokes and cheese in a serving
bowl.
2.  To prepare dressing, in a small bowl, whisk together mustard, both
vinegars, oil, salt and pepper.  Pour over salad.  Toss and serve. Prep.
Time: 20 minutes  Yield: 6 servings  Typed in MMFormat by
cjhartlin@email.msn.com  Source: A Passion for Fresh
Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24,
1999

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