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Spinach and Radicchio Salad with Lemon Vinaigrette

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 1 1/4 cups)

We love the pop of color from thinly sliced radicchio, but you can leave it out if you like.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup thinly sliced radicchio
  • 1/2 cup cherry tomatoes, halved
  • 1 (5-ounce) package baby spinach and arugula blend

Nutrition Information

  • calories 83
  • fat 7.2 g
  • satfat 1 g
  • monofat 5.4 g
  • polyfat 0.7 g
  • protein 1 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 105 mg
  • calcium 48 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add remaining ingredients to bowl; toss to combine.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.