Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
128
Calories
1g
Protein
14g
Fat
1g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | 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
- 1/4 cup extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 2 tsp. balsamic vinegar
- 1/2 tsp. sea salt
- 1 cup baby arugula leaves
- 1/2 head radicchio, torn into bite-size pieces
- 1 head escarole, pale yellow inner leaves only,
- torn into bite-size pieces
- 1/2 cup fresh flat-leaf parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes