Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette

Photo: José Picayo; Styling: Jocelyne Beaudoin

We love the look of this salad when the ingredients are cut into julienne or matchstick pieces—but you can also chop or slice them.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Fat: 7.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.5g
  • Protein: 1.3g
  • Carbohydrate: 8.2g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 82mg
  • Calcium: 16mg

Ingredients

  • 3 tablespoons fresh orange juice
  • 3 tablespoons walnut oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 cups thinly sliced radicchio (1 [12-ounce] head)
  • 1 cup thinly sliced radishes (about 6)
  • 2 Granny Smith apples, quartered and cut into julienne strips (about 1 pound)
  • 1/4 cup coarsely chopped walnuts, toasted

Preparation

  1. 1. 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.
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Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette Recipe at a Glance
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