Radicchio, Fennel And Arugula Salad With Gorg
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Salads | 8 | Servings |
INGREDIENTS
| JUDI M. PHELPS | ||
| DRESSING | ||
| 2 | T | Balsamic vinegar |
| 1 | t | Dijon mustard |
| 1/3 | c | Olive oil |
| Salt and pepper | ||
| SALAD | ||
| 6 | c | Radicchio, shredded |
| 2 | c | Fennel bulb, thinly |
| sliced | ||
| 1/2 | c | Walnuts, toasted and |
| chopped | ||
| 2/3 | c | Gorganzola, crumbled 3 oz. |
| 6 | c | Arugula, coarse stems |
| discardedleaves washed | ||
| and | ||
| well spun dry |
INSTRUCTIONS
DRESSING: In small bowl whisk balsamic vinegar, mustard, salt, pepper. Add oil in stream whisking until dressing is emulsified. SALAD: In a bowl toss radicchio, fennel, walnuts, Gorganzola and dressing. On 8 plates, arrange the arugula, then put the radicchio mixture on top. Makes 8 servings. Source: Cookbook USA Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 181
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 125.3mg
Potassium: 615.2mg
Carbohydrates: 16.8g
Fiber: 11.1g
Sugar: 1.2g
Protein: 6.4g