| 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
A Message from our Provider:
“Sunsets – a gift from God”