Arugula Radicchio Salad
Serve with any grilled or roasted poultry.

Servings: 4

• 2/3 cup chopped jarred roasted red bell pepper
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 2 tablespoon red wine vinegar
• 2 tablespoon drained capers
• 1 tablespoon minced shallot
• 1/2 teaspoon sugar
• 4 cups baby arugula
• 3 cups coarsely torn radicchio
• 2 tablespoons fresh Italian parsley leaves

Place chopped roasted pepper in mini processor. Add 1/2 tablespoon olive oil; puree until smooth. Transfer pepper mixture to small bowl; whisk in 2
tablespoons olive oil, vinegar, capers, shallot, and sugar. Season dressing with salt and black pepper. The dressing can be made earlier in the day and
refrigerated. Just whisk well before serving

Combine arugula, radicchio, and parsley in medium bowl; toss with half of dressing. Divide salad between plates. Serve with remaining dressing to add as desired.

Per Serving: 131 Calories; 9g Fat (58.8% calories from fat); 1g Saturated Fat; 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 85mg
Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


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