Radicchio Salad

1. Prepare dressing by mixing all ingredients in a blender- blend until smooth.

2. Mix with Radiccio and toss well.

3. Fry the salami in the oil and then add in the vinegar.

4. Add the salami mixture to the salad and toss.

5. Enjoy.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	85.9703 g
Protein	25.0092 g
Carbohydrates	12.065 g
Energy	905.5006 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2874 g
Water	275.0139 g
Aspartic acid	0.0472 g
Calcium, Ca	230.4785 mg
Lutein + zeaxanthin	4752.12 g
Fiber, total dietary	3.042 g
Fatty acids, total saturated 22:0	0.0028 g
Carotene, beta	3578.8436 g
Niacin	1.8619 mg
Vitamin A, RAE	1032.8073 g
Arginine	0.0885 g
Riboflavin	0.229 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0298 g
Glutamic acid	0.0985 g
Sodium, Na	110.6328 mg
Fatty acids, total saturated 16:1 undifferentiated	1.9147 g
Total lipid (fat)	85.9703 g
Manganese, Mn	0.4056 mg
Fructose	3.0551 g
Proline	0.029 g
Fatty acids, total saturated 16:0	22.4457 g
Fatty acids, total saturated 8:0	0.9457 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	0.2272 g
Choline, total	104.4906 mg
Sugars, total	5.9118 g
Serine	0.0242 g
Fatty acids, total saturated 10:0	2.1391 g
Fatty acids, total saturated 18:0	10.3113 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.3588 mg
Selenium, Se	20.9769 g
Ash	2.4795 g
Fatty acids, total saturated 18:1 undifferentiated	21.3952 g
Pantothenic acid	0.3479 mg
Phenylalanine	0.0365 g
Copper, Cu	0.4837 mg
Thiamin	0.1979 mg
Retinol	734.7996 g
Methionine	0.0138 g
Iron, Fe	2.6707 mg
Carbohydrate, by difference	12.065 g
Phosphorus, P	268.424 mg
Folate, total	83.78 g
Fatty acids, total saturated 4:0	2.7437 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Alanine	0.0164 g
Cholesterol	274.3909 mg
Valine	0.0597 g
Fatty acids, total saturated 18:2 undifferentiated	2.0604 g
Glycine	0.0171 g
Glucose (dextrose)	2.3437 g
Fatty acids, total saturated 14:0	8.5211 g
Zinc, Zn	1.7494 mg
Isoleucine	0.0615 g
Fatty acids, total saturated 12:0	2.3797 g
Fatty acids, total polyunsaturated	3.4842 g
Fatty acids, total saturated 14:1	0.0028 g
Leucine	0.0663 g
Vitamin A, IU	8414.8114 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	83.78 g
Tryptophan	0.0178 g
Vitamin C, total ascorbic acid	24.1 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.0256 g
Fatty acids, total saturated 20:0	0.0028 g
Fatty acids, total saturated 6:0	1.6244 g
Tyrosine	0.0168 g
Vitamin B-12	1.1418 g
Vitamin K (phylloquinone)	331.5555 g
Fatty acids, total saturated	52.9621 g
Histidine	0.0232 g
Fatty acids, total monounsaturated	24.5717 g
Threonine	0.0365 g
Folate, food	83.78 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Vitamin E (alpha-tocopherol)	4.1551 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	52.8317 mg
Lysine	0.0575 g
Potassium, K	646.4367 mg
Cystine	0.0065 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Oil	3 ounces	745.0247	0	84.6062
Vinegar	1 tablespoon	3.129	0.1386	0
Green Onion	2	38.34	8.1508	0.6674
salt pepper	0	100.8669	0	0.5667
dijon mustard	0.5 teaspoon	100.8669	0	0.5667
genoa salami	0.25 lb	100.8669	0	0.5667
radicchio	1	9.2	1.792	0.1