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

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Photo by: Photo: José Picayo; Styling: Jocelyne Beaudoin

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

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.

Cooking Light DECEMBER 2010

Yield: 8 servings (serving size: 3/4 cup)

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. 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.

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

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