1/4 cup extra-virgin olive oil
1 Tbs. white vinegar
2 tsp. Ideal Protein balsamic vinaigrette
1/2 tsp. sea salt
1 cup baby arugula leaves
1/2 head radicchio, torn into bite-size pieces
1 head escarole, pale yellow inner leaves only, torn into bite-size pieces
1/2 cup fresh flat-leaf parsley leaves
In the bottom of a salad bowl, using a fork, gently mix together the olive oil, white vinegar and balsamic vinaigrette. Mix in the sea salt.
Add the arugula, radicchio, escarole and parsley but do not toss. Just before serving, toss to coat the greens with the vinaigrette. Serve immediately. Serves 6.