Mixed greens with caper dressing

2
PersonalPoints™ per serving
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
Three different lettuces—radicchio, arugula, and Belgian endive—team up in this salad with a homemade balsamic and caper vinaigrette. Radicchio, with its deep reddish-purple leaves, has a bitter flavor; arugula has a peppery bite; and pale-yellow Belgian endive has a mildly bitter flavor. The combination yields a multi-faceted mix of flavors. When choosing your lettuces, make sure to choose crisp options with no signs of wilted leaves. Capers, a type of pickled flower bud, add a nice briny element to the salad. Top each serving with a little shaved Parmesan or creamy crumbled goat cheese for a little extra oomph.

Ingredients

Balsamic vinegar

2 Tbsp

Olive oil

1 Tbsp, extra-virgin

Capers

1 Tbsp, drained and chopped

Uncooked red onion(s)

1 Tbsp, chopped, chopped

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Uncooked radicchio

cup(s), 1 head, cleaned and torn

Arugula

1 bunch(es), cleaned and torn

Endive

1 head(s), large

Instructions

  1. Combine the vinegar, oil, capers, onion, salt, and pepper in a large salad bowl. Add the radicchio, arugula, and endive; toss to coat.