Try this Crunchy chicory and watercress salad recipe, or contribute your own.
Suggest a better descriptionTrim off the bases of the chicory, then click apart all the leaves and quarter the heart. Scatter over a platter then sprinkle the rocket and watercress on top and toss quickly with your hands.
Speed peel or shave some of the Parmesan over the chicory salad and take it to the table with a bottle of extra virgin olive oil, salt, pepper and lemon wedges for dressing right before eating.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 22 | ||
Calories from Fat: 11 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 67.7mg | 2 % | |
Potassium 58.8mg | 2 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.3g | ||
Protein 2g | 3 % | |
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: 22
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