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Rainbow Salad

By FoodLover101, member

Posted: February 22nd, 2012

This recipe was created using the Salads Recipe Maker. Created Using: Starter Salads
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2 cups (lightly packed) torn radicchio leaves
2 cups (lightly packed) mixed baby greens
2 cups (lightly packed) sliced endive (slice the heads crosswise about 1/2-inch thick)
1-1/2 cups red or green grapes, halved, and seeded if necessary
3/4 cup thinly sliced radishes
1-1/2 cups cherry tomatoes, halved if large
2 cups homemade or store-bought croutons
2 hard-cooked eggs, peeled and coarsely chopped
1/2 cup Balsamic Vinaigrette (Get the Recipe)

In a large bowl, combine the radicchio, baby greens, and endive and grapes, sliced radishes, and cherry tomatoes. Add 1/4 cup of the dressing, season with salt and pepper, and toss well. Taste the greens, and adjust seasoning with more salt, pepper, or dressing as needed (you may not need all of the dressing).

Divide the salad between four salad plates. and croutons and hard-cooked eggs evenly over all four salads.


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