Three-Salad Chiffonade
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 1head radicchio, core removed, about ¼ pound
- 2Kentucky limestone lettuce or bibb lettuce, about ¼ pound
- ½pound iceberg lettuce, core removed, about ¼ pound
- 1sweet red pepper, about ¼ pound, cored
- 6tablespoons olive oil
- 3½tablespoons red-wine vinegar
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
215 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 2 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stack the radicchio leaves and cut them into very fine shreds. There should be about 2 cups. Put the shreds in a large bowl. Repeat with the limestone or bibb lettuce, and the iceberg. There should be about 2 cups of limestone shreds and 2 cups of iceberg. Add both to the bowl.
- Step 2
Cut the red pepper lengthwise into thin strips. There should be about 1 cup. Add this to the bowl.
- Step 3
Add the oil, vinegar, salt and pepper, and blend well. Serve immediately.
Private Notes
Comments
What is "1/2 pound iceberg lettuce ... about 1/4 pound"? Is that supposed to be 1 head lettuce like the other two?