Yield: 4 servings (serving size: ¼ salad recipe plus ~ ¼ cup dressing)
Two fresh basil leaves, shredded
2 tablespoons chopped garlic
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1 teaspoon Worcestershire sauce
Juice from a fresh lemon
¼ teaspoons salt
¼ teaspoon pepper
3 plum tomatoes, chopped into small pieces
For the dressing: In a bowl, combine all dressing ingredients (except tomatoes) and whisk until blended. Add tomatoes and blend with vinaigrette. Chill dressing until serving salad.
Yield: 4 servings
3 cups arugula
1 small head of radicchio, chopped into bite size pieces
1 Belgian endive, end cut off and leaves separated
For the salad: Place greens in salad bowl and toss. Add desired amount of salad dressing and serve.
Nutritional Information (¼ of the salad greens with ~ ¼ cup dressing):
Calories: 145, Fat: 10 g, Cholesterol: 0 mg, Sodium: 149 mg,
Carbohydrate: 11 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 2 g
An excerpt from the book Cholesterol Down To learn more about this book please visit CholesterolDownBook.com.