Chef Eric Greenspan's tricolore salad with white beans
3
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Ingredients
Arugula
½ pound(s), (About 1 large bunch) trimmed
Belgian endive
2 head(s), Belgian, core removed, leaves cut into 3/4-inch-wide slices
Radicchio
180 gm, or Treviso (1 head), leaves torn
Canned white beans
15½ oz, drained and rinsed
Dried currants
¼ cup(s)
Pine nuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp, toasted
Fresh lemon juice
2 Tbsp
Extra virgin olive oil
1 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Grated Parmesan cheese
3 Tbsp, or 1/4 cup shaved Parmesan
Instructions
1
Toss arugula, endive, radicchio, beans, currants, and pine nuts together in large bowl. Drizzle with lemon juice and oil and sprinkle with salt and pepper. Transfer to platter or 6 plates or bowls and sprinkle with Parmesan.
2
Serving size: 1 1/2 cups salad and 1/2 tablespoon Parmesan
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