2 large Belgian Endives
1 small head red-leaf lettuce
1 small head green-leaf lettuce
1 small bunch watercress
2 tablespoons balsamic vinegar
1/2 teaspoon salt – to taste
1/4 teaspoon pepper – to taste
1/3 cup olive oil
3 tablespoons orange juice
1 tablespoon mustard
Juice of one large garlic clove
Combine Belgian Endive with radicchio, oakleaf lettuce, or red beets for the red ingredients and with arugula, romaine lettuce, mÃ¢che, or Boston lettuce for the green ingredients.
Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients. Toss salad and serve.
“Make the Tri-Color Salad a delight for both the eye and the palate.”
NOTES : This recipe is only one version. Depending on your fantasy and taste preferences, several others are possible.