Name: Bitter Greens and Grapes with Blue Cheese Dressing
Yield: Makes 6 servings
Ingredients: 1/3 cup 1% fat cottage cheese; 3 tablespoons nonfat plain yogurt; 2 tablespoons well-shaken buttermilk; 2 teaspoons water; 1/2 teaspoon fresh lemon juice; 1/2 teaspoon Worcestershire sauce; 1 1/2 oz blue cheese (scant 1/4 packed cup); 1/8 teaspoon salt; 1/8 teaspoon black pepper; 6 ounces frisée, torn into bite-size pieces (5 cups); 8 ounces escarole , core and tough leaves discarded, torn into bite-size pieces (4 1/2 cups); 1 head radicchio (1/4 pound), cut into 1/2-inch pieces (2 cups); 1 cup red seedless grapes, halved

Recipe information

Yield
Makes 6 servings

Ingredients

For dressing

1/3 cup 1% fat cottage cheese

3 tablespoons nonfat plain yogurt

2 tablespoons well-shaken buttermilk

2 teaspoons water

1/2 teaspoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

1 1/2 oz blue cheese (scant 1/4 packed cup)

1/8 teaspoon salt

1/8 teaspoon black pepper

For salad

6 ounces frisée, torn into bite-size pieces (5 cups)

8 ounces escarole , core and tough leaves discarded, torn into bite-size pieces (4 1/2 cups)

1 head radicchio (1/4 pound), cut into 1/2-inch pieces (2 cups)

1 cup red seedless grapes, halved

Preparation

Step 1
Purée all dressing ingredients in a blender until very smooth, about 1 minute.
Step 2
Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.

Nutrition Per Serving

Each serving contains about 69 calories and 2 grams fat.

#### Nutritional analysis provided by Self

TagsSalad Frisée Chicory Leafy Greens Vegetable Escarole Blue Cheese Cheese Dairy Radicchio Grape Fruit Side Dinner Nut Free Gluten Free Quick Easy Weeknight Meals No-Cook Fall Gourmet

Recipe notes

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