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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


Recipe Summary test

25 mins


Ingredient Checklist


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

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


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

3 cups
256 calories; protein 12.8g; carbohydrates 20g; dietary fiber 6g; sugars 8.9g; fat 15.5g; saturated fat 2.8g; cholesterol 21.8mg; vitamin a iu 1774.7IU; vitamin c 25.1mg; folate 151.2mcg; calcium 136.6mg; iron 1.9mg; magnesium 48.5mg; potassium 684mg; sodium 735.3mg; thiamin 0.4mg.

1/2 fruit, 1 vegetable, 1/2 low-fat milk, 1 lean meat, 2 1/2 fat