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Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins

Yield 6 servings
Pale fennel, dark green parsley, and magenta radicchio glisten with the citrusy vinaigrette. Serve this salad with Butternut Squash Soup with Toasted Walnuts.

Ingredients

  • 1/3 cup golden raisins
  • 4 cups thinly sliced fennel bulb (about 1 large bulb)
  • 4 cups torn radicchio (about 1 medium head)
  • 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons pine nuts, toasted

Nutrition Information

  • calories 91
  • caloriesfromfat 38 %
  • fat 3.8 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 1.2 g
  • protein 2.3 g
  • carbohydrate 14.3 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 243 mg
  • calcium 61 mg

How to Make It

  1. Place golden raisins in a small saucepan, and cover with water. Bring to a boil; remove from heat. Cover and let stand 10 minutes. Drain well.

  2. Place sliced fennel, torn radicchio, and parsley leaves in a large bowl, and toss gently to combine. Combine the orange juice, vinegar, olive oil, salt, and black pepper, stirring well with a whisk. Stir in raisins. Drizzle orange juice mixture over fennel mixture, and toss gently to coat. Arrange 1 1/3 cups salad on each of 6 plates; sprinkle each serving with 1 teaspoon nuts.