Three-Salad Chiffonade

Ingredients

• 1 head radicchio, core removed, about 1/4 pound
• 2 Kentucky limestone lettuce or bibb lettuce, about 1/4 pound
• ½ pound iceberg lettuce, core removed, about 1/4 pound
• 1 sweet red pepper, about 1/4 pound, cored
• 6 tablespoons olive oil
• 3 ½ tablespoons red-wine vinegar
• Salt to taste if desired
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    208 calories; 20 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 16 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Stack the radicchio leaves and cut them into very fine shreds. There should be about 2 cups. Put the shreds in a large bowl. Repeat with the limestone or bibb lettuce, and the iceberg. There should be about 2 cups of limestone shreds and 2 cups of iceberg. Add both to the bowl.
2. Cut the red pepper lengthwise into thin strips. There should be about 1 cup. Add this to the bowl.
3. Add the oil, vinegar, salt and pepper, and blend well. Serve immediately.

15 minutes