Photo by Alexandra Grablewski, food styling by Mariana Velasquez, and prop styling by Lynda White
This trio of lettuces is an irresistible balance of peppery robust tastes, crisp and tender textures, and beautiful colors. The balsamic vinegar adds just the right sweet acidity to bring it all together and white beans and cheese make it a complete, satisfying meal. This tricolor salad is a whole lot of goodness for very little effort.
5-Minute Salad: Tricolor Salad with White Beans and Parmesan
5 cups lightly packed arugula (about 5 ounces)
1 head radicchio, core removed, sliced
2 Belgian endives, bottom [1/2] inch removed, sliced
One 15-ounce can white beans (such as cannellini; preferably low-sodium), drained and rinsed
1/2 cup shaved Parmesan cheese (about 2 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/4 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 1 [1/2] tablespoons of the dressing into a small container. Toss with the dressing right before eating. Serve with breadsticks on the side.
Makes 4 servings
Serving size: 3 cups salad, 1[1/2] tablespoons dressing, 2 breadsticks
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