Radicchio, Haricots Verts, and Sweet Lettuce Salad

Radicchio, Haricots Verts, and Sweet Lettuce Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Bitter radicchio, balanced by salt, prosciutto, and walnut oil, finds a place in this well-rounded salad that features all five major tastes. Substitute extra-virgin olive oil for walnut oil, if you prefer.

Yield:

6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 122
Caloriesfromfat 26 %
Fat 3.5 g
Satfat 0.5 g
Monofat 1 g
Polyfat 1.6 g
Protein 5.5 g
Carbohydrate 17.7 g
Fiber 2.5 g
Cholesterol 6 mg
Iron 1.6 mg
Sodium 449 mg
Calcium 35 mg

Ingredients

2 cups (2-inch) cut haricots verts
1 tablespoon walnut oil
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1/2 teaspoon Dijon mustard
4 cups torn Boston lettuce
2 cups (1-inch) cubed sourdough bread (about 4 ounces), toasted
1 cup shredded radicchio
3/4 cup chopped prosciutto (about 2 ounces)
1/2 cup orange sections

Preparation

1. Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

2. Combine oil, balsamic vinegar, honey, salt, orange rind, and Dijon mustard in a large bowl; stir well with a whisk. Add haricots verts, lettuce, and remaining ingredients to bowl; toss gently to coat.

Note:

David Bonom,

Cooking Light

March 2008
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