This healthy main-course chopped salad recipe pairs bitter escarole and radicchio with sweet apple, smoky ham and crunchy pecans. But the pairing possibilities are limitless--you can also use cooked chicken and tangerines instead of ham and apples or bell pepper in place of the radishes. Serve with pumpernickel bread toasted with extra-sharp Cheddar cheese. Source: EatingWell Magazine, January/February 2014

Katie Webster
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Ingredients

Directions

  • Whisk yogurt, Parmesan, mayonnaise, vinegar, tarragon, pepper and salt in a large bowl.

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  • Add escarole (or endive), radicchio (or endive), apple, radishes, ham and pecans to the dressing; toss to coat.

Tips

Make Ahead Tip: To make ahead: Cover and refrigerate the dressing (Step 1) for up to 2 days.

Tip: For the best flavor, toast chopped nuts or seeds. Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition Facts

256 calories; 15.5 g total fat; 2.8 g saturated fat; 22 mg cholesterol; 735 mg sodium. 684 mg potassium; 20 g carbohydrates; 6 g fiber; 9 g sugar; 12.8 g protein; 1775 IU vitamin a iu; 25 mg vitamin c; 151 mcg folate; 137 mg calcium; 2 mg iron; 49 mg magnesium;

Reviews (1)

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Rating: 3 stars
02/03/2014
Mild I would not make this again it wasn't bad it just didn't wow me enough it's possible that it could be tweaked;) Pros: Variety of vegetables Cons: A bit of work too mild for my taste. Read More