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Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese Recipe

  • Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • 1 cup chopped radicchio
  • 1 cup chopped Belgian endive leaves
  • 2 cups chopped arugula
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup toasted pine nuts
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 180
Total Fat 16.4g
Saturated Fat 3.2g
Cholesterol 6mg
Sodium 295mg
Total Carbohydrate 4.1g
Dietary Fiber 1.1g
Sugars 0.6g
Protein 5.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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