Try this Radicchio and Greens with Hot Dressing recipe, or contribute your own.
Suggest a better descriptionIn a salad bowl, tear lettuce and arugula into bite sized pieces. Tear radicchio into slightly larger pieces. In a saucepan, heat oil and vinegar and shallot. Pour hot dressing over greens and toss. Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 12. Typed for you by Cathy Harned.
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Serving Size: 1 Salad (684g) | ||
Recipe Makes: 1 Salad | ||
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Calories: 252 | ||
Calories from Fat: 140 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.3mg | 2 % | |
Potassium 1647mg | 43 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 11.9g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 252
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