Baby Arugula, Kale & Endive Salad in a Crispy Radicchio Bowl Recipe

Name: Baby Arugula, Kale & Endive Salad in a Crispy Radicchio Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 each radicchio (bowl-shaped leaves); Dressing; 1/3 cup GREY POUPON Country Dijon Mustard; 1/3 cup HEINZ Apple Cider Vinegar; 2/3 cup extra virgin olive oil; Salad; 2 qt. baby arugula; 2 qt. kale, washed, cut into bite-size pieces; 1 qt. Belgian endive leaves, quartered; 1 cup red peppers, cut into 1/2-inch-wide strips; 1 cup yellow squash, cut into 1/2-inch-wide strips; 1/4 cup walnuts, chopped, toasted

Servings: persons

32 each radicchio (bowl-shaped leaves)
Dressing
1/3 cup GREY POUPON Country Dijon Mustard
1/3 cup HEINZ Apple Cider Vinegar
2/3 cup extra virgin olive oil
Salad
2 qt. baby arugula
2 qt. kale, washed, cut into bite-size pieces
1 qt. Belgian endive leaves, quartered
1 cup red peppers, cut into 1/2-inch-wide strips
1 cup yellow squash, cut into 1/2-inch-wide strips
1/4 cup walnuts, chopped, toasted

1
Place half the radicchio leaves in single layer in sheet pan.
2
Roast in 350 degrees F convection oven 10 min.
3
or until crisp.
4
Cool.
5
Dressing: Whisk mustard and vinegar until blended.
6
Gradually add oil, whisking constantly until blended.
7
Salad: Combine ingredients.
8
Add Dressing; mix lightly.
9
For each serving: Line 1 roasted radicchio with unroasted radicchio leaf; fill with 1-1/4 cups Salad.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 32 each radicchio (bowl-shaped leaves), Dressing, 1/3 cup GREY POUPON Country Dijon Mustard, 1/3 cup HEINZ Apple Cider Vinegar, and more.

Yes, Baby Arugula, Kale & Endive Salad in a Crispy Radicchio Bowl falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Arugula, Kale & Endive Salad in a Crispy Radicchio Bowl

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