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Thursday, October 7, 2010

Tri-Color Salad with a twist of course!

You can serve this as a side salad, but I could make a meal of it. Just cut a handful of fried, breaded chicken tenders into big chunks and throw them on top, and I'm happy!

1 head endive
1 small head radicchio
1 small head Bibb lettuce
2 cups loosely packed arugula

4 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper*

Whisk together vinegar, lemon. Slowly whisk in olive oil; season with salt and pepper.
Place endive, radicchio and lettuce in serving bowl. Add dressing and toss together.

*Taste the arugula for its spiciness. You may want to omit the pepper or adjust it for your taste.

Now just chop these bad boys up and throw them on my salad!

1 comment:

  1. Love this, Lynn! Some of my very fave salad greens, and simple vinaigrette, and the option to top it with whatever we choose! Chicken tenders sound great, could opt for grilled meat of seafood, or in a pinch, purchased rotisserue chicken. Or some yummy blue cheese! Makes me hungry for a good salad!