Photo: Anna Pelzer
Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata
15 ingredients
4 servings
openrecipes
"An elegant salad of beets, yellow endive, pistachios and arugula makes for a dazzling starter to any meal."
Estimated Nutrition (whole recipe, rough)
504
Calories
18g
Protein
35g
Fat
34g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Almond | 1 almond (1.2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Endive | not in our table | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes