Wash the salad greens in a large bowl of cold water. Handle them gently to avoid bruising.

　　

Ingredients

2 large bunches arugula, tough stems trimmed

　　2 heads radicchio, cored, outer leaves discarded

　　2 Belgian endives, trimmed

　　4 large red radishes, trimmed and sliced

　　2 tablespoons snipped fresh chives

　　1/4 cup red-wine vinegar

　　2 teaspoons Dijon mustard

　　Salt and freshly ground black pepper, to taste

　　5 tablespoons extra-virgin olive oil

　　

Step 1

1. Wash the arugula and radicchio well in cold water; drain and pat dry.

　　

Step 2

2. Shred the radicchio leaves. Halve the endives lengthwise and sliver thinly. Place the arugula, radicchio, endives, radishes and chives in a large salad bowl.

　　

Step 3

3. Prepare the dressing: In a separate bowl, whisk together the vinegar, mustard, salt and pepper. Whisking constantly, slowly drizzle in the olive oil and continue whisking until combined.

　　

Step 4

4. Before serving, season the salad with salt and pepper. Drizzle lightly with the dressing and toss well.

　　

Nutrition Per Serving

Per serving: 90 calories

　　2g carbohydrate

　　1g protein

　　9g fat

　　no cholesterol (nutritional analysis provided by Parade).

　　#### Nutritional analysis provided by Parade