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Gruyere, Belgian Endive and Tagliatelle Salad with Creamy Chive Dressing

Source: Salads -- Cooking With Style
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4-6
6 1/2 oz fine tagliatelle pasta
6 1/2 oz belgian endive, washed and finely shredded
1 head radicchio, washed and finely shredded
3 oz gruyere cheese shavings
1/2 large red bell pepper, finely sliced
For Dressing:
2 tablespoons lemon juice
3 tablespoons light olive oil
2 tablespoons light cream
1 tablespoon mayonnaise
2 tablespoons snipped fresh chives
Gruyere, Belgian Endive and Tagliatelle Salad with Creamy Chive Dressing Recipe at
Cook the tagliatelle in boiling salted water until al dente. Run under cold water and drain. Set aside until cold.

Combine all of the salad ingredients and the pasta in a large mixing bowl.

FOR DRESSING: Combine all of the dressing ingredients in a small bowl. Add salt and pepper to taste. Whisk together thoroughly. Pour the dressing over the salad and toss thoroughly.

Serve at room temperature.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 1197
Fat. Total: 87g
Fiber: 12g
Carbohydrates, Total: 68g
Sodium: 2741mg
% Cal. from Fat: 65%
Cholesterol: 182mg
Protein: 40g
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