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Chicory Salad Recipe

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Chicory Salad Recipe

Prep Time:

Ingredients

  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Vinegar, distilled | 1.00 tbsp
  • Garlic, raw | 1.00 Tbsp
  • Olive oil | 3.00 tablespoon
  • Mustard, prepared, yellow | 0.50 tsp
  • Pink grapefruit, raw | 1.00 fruit 3-3/4" dia
  • Avocados, raw | 1.00 avocado, NS as to Florida or California
  • Fresh spearmint | 1.00 tbsp
  • Chicory, witloof, raw | 2.00 head
  • Corn salad, raw | 0.25 cup
Nutrition Facts (Per Serving)

Calories per serving: 209.21 mg

Fat per serving: 18.05 g

Saturated fat per serving: 2.54 g

Protein per serving: 2.00 g

Sodium per serving: 51.12 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Peel avocado’s skin, remove its seed and slice it thinly, crush garlic, chop mint leaves and slice chicory diagonally, set aside. Use a serrated knife to peel grapefruit then segment the grapefruits through its membranes. Keep it aside.
  2. For french dressing, take a screw top jar then add vinegar, mustard, honey, garlic and oil, shake continuously for a minute. Season it then pour the mixture in a bowl. Add the flesh in french dressing and toss it.
  3. Take a bowl then add chicory, mint, grapefruit, corn salad, slices of avocado and 2 tbsp of french dressing.
  4. Mix and serve it in individual plates.

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