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20 minutes
Prep: 20 minutes
Cook: 0 minutes
82 calories per serving view nutrition facts
4 servings
suggest servings
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| 1/4 | pound | radicchio | washed |
| 1/2 | pound | spinach | fresh, washed, torn |
| 1/2 | cup | mushrooms | thinly sliced |
| 1 | each | sweet red bell pepper | thinly sliced |
| 8 | each | black olives | pitted, sliced |
| 1/4 | cup | red wine vinegar | |
| 2 | tablespoons | lemon juice | |
| 1 | tablespoon | olive oil | |
| 1 1/2 | teaspoon | olive oil | |
| 1/4 | teaspoon | black pepper | freshly ground |
| 1 | tablespoon | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | teaspoon | parmesan, parmigiano-reggiano cheese, grated | grated |
Combine radicchio, spinach, mushrooms, red pepper and olives in individual salad bowls.
Cover and chill until serving time.
Combine vinegar, lemon juice, olive oil and pepper in a glass jar; Cover and shake vigorously.
Pour mixture evenly over salads.
Sprinkle each salad with 1 teaspoon parmesan cheese before serving.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 81mg | 3% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 9% |
| Sugars 2.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 125% | Vitamin C | 100% | |
| Calcium | 9% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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