Trecolore Salad
- 2 heads Bibb lettuce, leaves separated
- 1 head radicchio, chopped
- 1 bulb fennel, chopped
- 2 cups red grapes, cut in half
- 1 3-ounce chunk Gorgonzola, frozen
- 3 ounces olive oil
- 1 ounce sherry vinegar
- 1 ounce toasted hazelnuts
- Salt and pepper, to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bibb lettuce, leaves (2 heads)
- Grapes, red (2 cups)
- Hazelnuts, toasted (1 ounce)
- Radicchio (1 head)
- Condiments
- Sherry vinegar (1 ounce)
- Cooking & Baking
- Bulb fennel (1)
- Olive oil (3 ounces)
- Salt and pepper (1)
- Dairy
- Gorgonzola, frozen (1 3-ounce chunk)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published January 11, 2013 (1 month ago).
22 people saved this recipe.
