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

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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.

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