Recipes

Endive, Radicchio and Walnut Salad Recipe

Atkins Endive, Radicchio and Walnut Salad
3.8g
Net Carbs
Prep Time: 15 Minutes
Style:French
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
9g

Protein

28.8g

Fat

9.1g

Fiber

329cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 3 tbsp Organic Apple Cider Vinegar
  • 1 teaspoon Dijon Mustard
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 0 1/3 cup Olive Oil
  • 2 head Endive
  • 0 1/2 lb Radicchio
  • 0 1/3 cup, shelled (50 halves) Walnuts
  • 0 1/2 cup, crumbled, not packed Blue Cheese

DIRECTIONS

Belgian endive is a crisp, very pale leafy green with a slightly bitter flavor. It discolors after being cut, so prepare it no more than a half an hour in advance. This recipe is also suitable for Induction after the first two weeks.
 
  1. Combine vinegar, mustard, salt and pepper in salad bowl. Add oil a slow, steady stream, whisking until dressing thickens. This can also be done in a blender or by combining all ingredients in a jar with a tight-fitting lid and shaking vigorously.
  2. Add sliced endive and radicchio and toss gently to coat. Divide among four plates and top with walnuts and blue cheese.


This recipe was created for Atkins by Courtney Thorne-Smith

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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