Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Belgian endive |
2 \N | Heads radicchio, shredded |
1 bunch | Arugula, broken in pieces |
1 \N | Sweet red pepper, seeded and cut in strips |
1 \N | Sweet yellow pepper, seeded and cut in strips |
1 \N | 6 oz. jar marinated artichoke hearts,drained and halved |
¼ cup | Grated Parmesan cheese |
2 teaspoons | Coarse-grain mustard |
2 tablespoons | Red wine vinegar |
2 tablespoons | Balsamic vinegar |
⅓ cup | Olive oil |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
1. Separate endive leaves and cut into thin strips. Arrange endive, radicchio, arugula, sweet pepper strips, artichokes and cheese in a serving bowl.
2. To prepare dressing, in a small bowl, whisk together mustard, both vinegars, oil, salt and pepper. Pour over salad. Toss and serve. Prep.
Time: 20 minutes Yield: 6 servings Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999