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Suggest a better descriptionIn a large serving bowl, whisk together 1 tablespoon tarragon vinegar, 1/8 teaspoon each of salt and pepper, 1 teaspoon Dijon mustard, 3 tablespoons extra-virgin olive oil, 1 tablespoon snipped chives and 1 teaspoon chopped fresh tarragon. Add 2 cups each frisee, watercress, sliced endive and sliced radicchio. Toss to evenly coat with dressing and season with 1/8 teaspoon salt. Top with 3 tablespoon toasted pine nuts.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 95 | ||
Calories from Fat: 92 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.9mg | 1 % | |
Potassium 70.5mg | 2 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.5g | 1 % | |
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: 95
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