Food > Recipe Directory > Peppery Greens With Maple Dressing
Peppery Greens With Maple Dressing Recipe
Peppery Greens With Maple Dressing
This snappy little salad is based on one developed by Toronto cooking doyenne Monda Rosenberg for her book Wonder Foods (Prentice Hall Canada, 2001, $28.95).
Ingredients
- 3 cups (750 mL) each arugula and curly endive
- 2 cups (500 mL) torn radicchio
- 4 tsp (20 mL) cider vinegar
- 1 tbsp (15 mL) maple syrup
- ¾ tsp (4 mL) Dijon mustard
- ½ tsp (2 mL)
- ¼ tsp (1 mL) each salt and pepper
- 3 tbsp (45 mL) extra-virgin olive oil
Preparation
Tear washed greens into bite-sized pieces. Place in a large serving bowl with radicchio. Reserve. [Can be prepared to this point, covered and refrigerated for up to 2 days.] Whisk vinegar with maple syrup, mustard, orange peel, salt and pepper. Drizzle in olive oil, whisking, until combined. Heat dressing in microwave for 30 seconds on high. Drizzle over greens and toss to combine. Serve immediately. Makes 8 to 10 servings.
- Serving(s)
- 8 to 10
| Per each of 10 servings: about | |
|---|---|
| Calories | 49 |
| Fat (total) | 4 g |
| Carbohydrate | 3 g |
| Protein | 5 g |
| Fibre | 1 g |
| Sodium | 60 mg |
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