Ingredients
- 3 cups leaf lettuce torn
- 2 cups curly endive torn
- 1 cup kale torn
- 1 cup raw mushrooms sliced
- 1/2 cup radishes sliced
- 1/3 cup dill pickle coarsely chopped
Servings: people
Instructions
- Place lettuce, endive, and kale in salad bowl. Arrange mushrooms, radishes, and dill pickle over leafy greens. Serve with Blue cheese dressing or low-cal tomato dressing.
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