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Arugula, Radicchio, and Belgian Endive Salad with Creamy Garlic Dressing

Total Time
9 min
Prep
9 min
Cook
0 min
Serves
4
Difficulty
Easy
This colorful trio of salad greens features a creamy garlic dressing you’ll want to drizzle on everything.
Ingredients

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

arugula

1 bunch(es), cleaned

uncooked radicchio

6 oz, head, cleaned

endive

1 head(s), small, cleaned

chives

1 Tbsp, minced (optional)

Instructions

  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.
Notes
Make it ahead, if you like; the dressing will keep in a tightly sealed container in the refrigerator for up to three days.

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