Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Yield 4 servings
Number Of Ingredients 8
- Rinse and dry the dandelion, mustard greens, arugula or watercress. Remove and discard all heavy stems. Place the greens in a salad bowl. Pull apart the leaves from the head of radicchio and tear them into bite-size pieces. Add to the salad bowl. Slice the endive horizontally about one-half inch thick and add the slices to the bowl, breaking them up. Add the mint leaves.
- Beat oil and vinegar together, pour over salad ingredients and toss.
- Divide salad among four plates and scatter cheese over the top of each. Season with pepper and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 220 milligrams, Sugar 5 grams
BITTERSWEET SALAD DRESSING
My grandmother used to make this salad dressing that we would use to dip veggies and drizzle over our salads. It's a little tart, but it was a family favorite. My grandmother would mix herbs or finely chopped veggies once in a while into the dressing as well. Usually we served it just as it was though.
Provided by Raincloud_specialty
Categories Salad Dressings
Yield 1/4 cup, 12 serving(s)
Number Of Ingredients 3
- Put mayonnaise into medium sized mixing bowl.
- Pour heavy whipping cream into bowl with mayonnaise; stir until well blended.
- Stir in vinegar and season to taste.
Nutrition Facts : Calories 213.7, Fat 21.2, SaturatedFat 10.1, Cholesterol 59.4, Sodium 154.4, Carbohydrate 5.8, Sugar 1.3, Protein 1
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