Tangy Radicchio, Endive, and Spinach Salad

Combine ruby radicchio, emerald spinach, and creamy white endive for a vibrant salad reminiscent of the Italian flag. The hearts of palm and Gorgonzola definitely make this a company-worthy dish.


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Other: 10 Minutes

Nutritional Information

Calories 123
Fat 8.7 g
Satfat 2.1 g
Protein 3.2 g
Carbohydrate 10.5 g
Cholesterol 4 mg
Iron 2.1 mg
Sodium 319 mg
Caloriesfromfat 64 %
Fiber 2.8 g
Calcium 73 mg


1/4 cup minced shallots (about 1)
2 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
4 cups loosely packed baby spinach
1 small head radicchio, thinly sliced
1 Belgian endive, thinly sliced crosswise
1 (14-ounce) can hearts of palm, drained and sliced
1/4 cup (1 ounce) crumbled Gorgonzola cheese


Combine first 5 ingredients in a large bowl; let stand 10 minutes.

. Add oil, honey, and Dijon mustard to shallot mixture, stirring with a whisk until well blended. Add spinach and next 3 ingredients, tossing gently to coat. Sprinkle with cheese.


Oxmoor House Healthy Eating Collection

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note