The sweetness in the citrus-based dressing balances the bitterness of the radicchio. Prepare and refrigerate the dressing up to one day before the brunch; stir well, and toss with greens just before serving. This easy, all-purpose salad goes with almost any early summer dinner.
3 tablespoons fresh orange juice
1 tablespoon honey
2 teaspoons minced shallots
2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups chopped romaine lettuce
4 cups torn radicchio
3 cups bagged baby spinach leaves
How to Make It
Combine first 7 ingredients in a large bowl, stirring with a whisk. Add lettuce, radicchio, and spinach; toss gently to coat.
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