Ellie’s 5-Minute Salad: Tricolor Salad 
with White Beans and Parmesan

This trio of lettuces is a whole lot of goodness for very little effort.

Tricolor Salad with White Beans and Parmesan

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!

SUPPORT THE POST

This trio of lettuces is a whole lot of goodness for very little effort.


Ellie’s 5-Minute Salad: Tricolor Salad 
with White Beans and Parmesan
(Makes 4 servings)

Tricolor Salad with White Beans and Parmesan

Ingredients

  • 5 cups lightly packed arugula
 (about 5 ounces)
  • 1 head radicchio, core removed, 
sliced
  • 2 Belgian endives, bottom ½ inch 
removed, sliced
  • 1 15-ounce can white beans (such as cannellini; preferably low-sodium), drained and rinsed
  • ½ cup shaved Parmesan cheese (about 2 ounces)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • 8 Italian breadsticks

Directions

  1. In large bowl, toss together arugula, radicchio, endive, beans, and Parmesan.
  2. In small bowl, whisk together oil, vinegar, and salt.
  3. To serve, place 3 cups of salad into large bowl or lunch container. If preparing a salad to-go, put 1 ½ tablespoons of dressing into small container. Toss with dressing right before eating. Serve with breadsticks on side.

Nutrition Facts

Per Serving (3 cups salad,
1 ½ tablespoons dressing,
2 breadsticks)


Calories: 350
Total fat: 20 g
Carbohydrate: 29 g
Fiber: 7 g
Protein: 15 g
Sodium: 540 mg
Diabetic Exchanges: 1 ½ starch, 
1 ½ nonstarchy vegetable, 1 lean meat, 
4 ½ fat.

Recipe and photo from So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger. www.elliekrieger.com © 2009 by Ellie Krieger. Used with permission. All rights reserved.

Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now