Tri-Color Salad (Arugula, Radicchio, and Fennel Salad)

Serves 4
This festive green, white, and red salad complements any Italian meal.


  • 1/4 cup red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Rounded 1/2 teaspoon coarse salt
  • Fresh black pepper
  • 4 ounces baby arugula
  • 1/2 head radicchio, thinly sliced (2 cups)
  • 1 fennel bulb, halved, cored, and thinly sliced


  1. Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.
Need help with the ingredients? Check our pantry list: