INGREDIENTS
1 Belgium Endive - sliced across the leaves
1/4 head Radicchio - shredded
2 Tablespoons Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon chopped Garlic
1 teaspoon Splenda - or artificial sweetner of choicel
1/4 chopped Walnuts
1 Tablespoon Raisins
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DIRECTIONS
Place Endive and Radicchio in a bowl, add walnuts and raisins. Toss.
To make the dressing combine Balsamic vinegar, olive oil, garlic and Splenda in a jar and shake.
Pour dressing over salad and serve. This makes a good sized lunch salad for 1 or side salad for 2.
As far as I know Raisins aren't on the approved foods list for Phase 2, but they aren't too high on the glycemic index and they are healthy, so I figure a small amount won't hurt. |