Arugula, radicchio, and Belgian endive salad with creamy garlic dressing

2 - 3
PersonalPoints™ per serving
Total Time
9 min
9 min
0 min
This colorful trio of salad greens features a creamy garlic dressing you’ll want to drizzle on everything. All you have to do to make the dressing is blend together some fat-free yogurt, vegetable oil, apple-cider vinegar, corn syrup, garlic of course, salt, and pepper in a food processor or blender and it's ready to go—it's that easy! It nicely complements the arugula, radicchio, and endive mixture. You can also make it ahead, if you like; the dressing will keep in a tightly sealed container in the refrigerator for up to three days. Feel free to substitute the peppery arugula with spinach or kale if you don't like the taste.


Plain fat free yogurt

½ cup(s)

Vegetable oil

4 tsp

Apple cider vinegar

1 Tbsp, or white wine

Light corn syrup

½ Tbsp

Garlic clove(s)

1 medium clove(s), minced

Table salt

½ tsp

Black pepper

tsp, freshly ground


1 bunch(es), cleaned

Uncooked radicchio

6 oz, head, cleaned


1 head(s), small, cleaned


1 Tbsp, minced (optional)


  1. To prepare the dressing, pulse the yogurt, oil, vinegar, corn syrup, garlic, salt, and pepper in a food processor or blender until smooth. Cover and refrigerate until ready to serve.
  2. Arrange the arugula, radicchio, and endive leaves on a platter. Just before serving, drizzle the dressing over the salad. Sprinkle with the chives, if using. Yields 2 cups per serving.