Red-leaf Lettuce, Curly Endive, And Cashew Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| January 199 | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | t | White-wine vinegar |
| 2 | t | Dijon-style mustard |
| 2 | T | Olive oil |
| 4 | c | Torn red-leaf lettuce |
| rinsed and spun dry | ||
| 2 | c | Torn curly endive |
| chicory rinsed | ||
| and spun dry | ||
| 2 | T | Roasted cashews, chopped |
| fine |
INSTRUCTIONS
In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified. Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well. Serves 2. Gourmet January 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 246
Total Fat: 27.9g
Cholesterol: 0mg
Sodium: 181.8mg
Potassium: 439.6mg
Carbohydrates: 6.1g
Fiber: 2.3g
Sugar: 1.1g
Protein: 3.4g