Yield: 4 servings
Measure | Ingredient |
---|---|
¼ pounds | Radicchio, Washed |
½ pounds | Fresh Spinach Washed & |
\N \N | Torn |
½ cup | Thinly Sliced Mushrooms |
1 \N | Sweet Red Pepper Thinly |
\N \N | Sliced |
8 \N | Pitted Black Olives, Sliced |
¼ cup | Red Wine Vinegar |
2 tablespoons | Lemon Juice |
1 tablespoon | + 1 1/2 t. Olive Oil |
¼ teaspoon | Freshly Ground Pepper |
1 tablespoon | + 1 t. Grated Parmesan |
\N \N | Cheese |
Combine Radicchio, Spinach, Mushrooms, Red Pepper & Olives in Individual Salad Bowls. Cover & Chill Until Serving Time. Combine Vinegar, Lemon Juice, Olive Oil & Pepper in A Glass Jar; Cover & Shake Vigorously. Pour Mixture Evenly Over Salads. Sprinkle Each Salad With 1 t. Parmesan Cheese Before Serving.
Fat 7⅗. Chol. 1.