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Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata

Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata Recipe

  • 2 beets (can substitute golden or chioga)
  • 1/2 cup roughly chopped pistachios (can substitute almonds or hazelnuts)
  • 2 yellow endive
  • 4 cups arugula
  • 1/2 cup shaved Parmesan
  • Vinaigrette:
  • 1/2 cup white wine vinegar (can substitute white balsamic or champagne)
  • 1 1/4 cups light pure olive oil
  • 1 minced, medium shallot
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch white sugar
  • 1/8 teaspoon fresh ground black pepper
  • 1/8 teaspoon kosher salt
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 776
Total Fat 80.8g
Saturated Fat 13g
Cholesterol 11mg
Sodium 840mg
Total Carbohydrate 12.1g
Dietary Fiber 3.4g
Sugars 5.2g
Protein 9.7g
* 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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