| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup freshly grated Parmesan
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons whole-grain mustard
- 1 tablespoon Champagne vinegar
- 1/4 teaspoon kosher salt
- 2 hearts romaine lettuce
- 1 large head radicchio
- 1/4 cup chopped fresh basil
- 1/2 English cucumber, peeled and diced
- 1 avocado, pitted, flesh scooped and diced
- 2 cups pita chips, crushed
- 1/4 teaspoon salt
Instructions
- To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
- In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 215 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 4 mg |
| Sodium | 416 mg |
| Serving Size | 1 of 6 servings |
| Calories | 215 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 4 mg |
| Sodium | 416 mg |
Reviews
This was a lovely holiday salad. Next time I will increase both the champagne vinegar and EVOO as it seemed a bit thick to easily coat the salad. Might add more avocado as well.
I found it underwhelming, unfortunately. It was difficult to locate the radicchio and finally subbed arugula. The dressing just didn’t work. Way too bitter and too tangy.
This was great! Easy, tasty and so pretty!
Love! Made for Christmas…added dried cranberries!