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Baby Arugula, Kale & Endive Salad in a Crispy Radicchio Bowl

Baby Arugula, Kale & Endive Salad in a Crispy Radicchio Bowl
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
radicchio (bowl-shaped leaves) - 32 each
Dressing
GREY POUPON Country Dijon Mustard 2.7 oz. 1/3 cup
cider vinegar 2.6 fl oz 1/3 cup
extra virgin olive oil 5.1 fl oz 2/3 cup
Salad
baby arugula 8 oz. 2 qt.
kale, washed, cut into bite-size pieces 8 oz. 2 qt.
Belgian endive leaves, quartered 6 oz. 1 qt.
red peppers, cut into 1/2-inch-wide strips 5.2 oz. 1 cup
yellow squash, cut into 1/2-inch-wide strips 4 oz. 1 cup
walnuts, chopped, toasted 1 oz. 1/4 cup

Directions

PLACE half the radicchio leaves in single layer in sheet pan. Roast in 350ºF convection oven 10 min. or until crisp. Cool.

DRESSING:
WHISK mustard and vinegar until blended. Gradually add oil, whisking constantly until blended.

SALAD:
COMBINE ingredients. Add Dressing; mix lightly.

FOR each serving: Line 1 roasted radicchio with unroasted radicchio leaf; fill with 1-1/4 cups Salad.

Kraft Kitchens Tips

Make Ahead
Dressing can be prepared ahead of time. Refrigerate up to 3 days before using as directed.
K:63504v01:144582
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Nutritional Information

Nutrition Information

Calories
 120
Total fat
 11 g
Saturated fat
 1.5 g
Cholesterol
 0 mg
Sodium
 135 mg
Carbohydrate
 4 g
Dietary fiber
 2 g
Sugars
 2 g
Protein
 2 g
Vitamin A
 60 %DV
Vitamin C
 60 %DV
Calcium
 6 %DV
Iron
 6 %DV
Healthy Living Information
Good source of vitamin A or C
Low sodium