Arugula, radicchio, and Belgian endive salad with creamy garlic dressing
2
Points®
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. 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.
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
1 clove(s), minced
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Arugula
1 bunch(es), cleaned
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.
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