Bite Of Minnesota: Tri-Color Salad

With spring gatherings and summer picnics approaching quickly, I’m often on the hunt for something healthy and flavorful to bring to the party. Chances are the people who signed up for “salad” are actually bringing a mayo-laden pasta dish or a cream-filled gelatin creation, both of which sabotage any efforts to fit into summer clothes.

(credit: Crystal Grobe)

(credit: Crystal Grobe)

It’s easy enough to swing by the grocery store and pick up a couple bags of salad, especially those salad kits that come with dressing and toppings, but they hardly count as something homemade. Instead, consider making your own salad mix. I tried this recipe recently and loved how flavorful it was even with a very light dressing. Bring it to your next gathering for a simple and healthy option.

Tri-Color Salad

1 bag baby arugula
1 head radicchio, chopped
2-3 endive, core discarded and leaves chopped
Red wine vinegar, to taste
Extra-virgin olive oil, to taste
Kosher salt and freshly ground pepper, to taste

In a large bowl combine arugula, radicchio, and endive. Just before serving, drizzle equal parts of red wine vinegar and olive oil over salad, toss, and season with salt and pepper to taste. Double or triple recipe depending on party size.

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