FALL FRUIT SALAD

Cooking Light - - Dinner Tonight 4 Go-with-anything Sides -

Thanks to the hearty greens, you can as­sem­ble the salad in­gre­di­ents ahead of time—just wait to driz­zle with the mus­tardy vinai­grette un­til right be­fore serv­ing. Com­bine 1 (21/2-oz.) head Bel­gian en­dive (leaves sep­a­rated), 2 cups torn radic­chio, 1 cup mixed salad greens, 1/2 thinly sliced Bartlett pear, and 1 peeled and sliced navel or­ange on a plat­ter. Whisk to­gether 2 Tbsp. white bal­samic vine­gar, 2 Tbsp. olive oil, 2 tsp. grainy Di­jon mus­tard, 1/2 tsp. kosher salt, and 1/4 tsp. black pep­per un­til com­bined. Top salad with 1/4 cup chopped pecans; driz­zle with vinai­grette.

SERVES 6 (serv­ing size: 1 cup) Calo­ries 111; Fat 8g (sat 1g, un­sat 7g); Pro­tein 1g; Carb 9g; Fiber 2g; Sug­ars 5g (added sug­ars 0g); Sodium 208mg; Calc 4% DV; Potas­sium 4% DV

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