Tricolore Salad

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Straight from my garden to my plate - love it!
dac7015646e3   •  11 May   •  Report
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Ingredients

4 bunches arugula, thick stems removed (about 10 cups)

2 heads endive, cut into half-moons

1 head radicchio, cut into thin wedges

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

Kosher salt and pepper

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