2 Granny Smith apples, quartered and cut into julienne strips (about 1 pound)
1/4 cup coarsely chopped walnuts, toasted
How to Make It
Combine first 6 ingredients in a large bowl, stirring with a whisk. Add radicchio, radishes, and apples to bowl; toss gently to coat. Place about 3/4 cup salad on each of 8 plates; sprinkle each serving with 1 1/2 teaspoons nuts.
It's a wonderful combination of flavor, texture and color. Served it as my salad on Thanksgiving, although I had roast chicken instead of turkey. In addition, I had baked Acorn Squash and Braised Kale (also from this issue)and corn bread.
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