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Ellie's 5-Minute Salad: Tricolor Salad with White Beans and Parmesan

Fancy Photography for Veer

Makes 4 Servings
Serving size: 3 cups salad, 1½ tablespoons dressing, 2 breadsticks

5 cups lightly packed arugula (about 5 ounces)
1 head radicchio, core removed, sliced
2 Belgian endives, bottom ½ inch removed, sliced
1 15-ounce can white beans (such as cannellini; preferably low-sodium), drained and rinsed
½ cup shaved Parmesan cheese (about 2 ounces)
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
¼ teaspoon salt
8 Italian bread sticks

In a large bowl, toss together the arugula, radicchio, endive, beans, and Parmesan. In a small bowl, whisk together the oil, vinegar, and salt.

To serve, place 3 cups of the salad into a large bowl or lunch container. If preparing a salad to-go, put 1½ tablespoons of the dressing into a small container. Toss with the dressing right before eating. Serve with breadsticks on the side.

Per Serving:
Calories 350
Total Fat 20 G
Sat Fat 4 G
Mono Fat 10 G
Poly Fat 2 G
Protein 15 G
Carb 29 G
Fiber 7 G
Cholesterol 10 MG
Sodium 540 MG

Excellent Source of:
Calcium
Fiber
Folate
Magnesium
Manganese
Protein
Thiamin
Vitamin A
Vitamin C
Vitamin K

Good Source of:
Copper
Iron
Phosphorus
Potassium
Riboflavin
Zinc

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