3 tablespoons plain nonfat yogurt
2 tablespoon balsamic vinegar
2 teaspoon olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded radicchio leaves
1 cup torn arugula leaves
1 cup torn watercress
8 ounces Belgian endive, separated and sliced (crosswise)
1/2 cup thinly sliced red onion
1. To prepare dressing, in a small bowl, combine yogurt, vinegar, oil, mustard, salt and pepper; stir and mix well.
2. In a large serving bowl, combine radicchio, arugula, watercress, endive and red onion. Add dressing; toss to coat.
Yields: 4 Servings
Nutritional Analysis:
Per Serving: 49 Calories, 2 g Protein, 2 g Fat, 5 g Carbohydrate, 176 mg Sodium, 0 mg Cholesterol, 2 g Dietary Fiber.
