Tangy Radicchio, Endive, and Spinach Salad

recipe
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.

Yield:

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

Ingredients

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

Preparation

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,

Oxmoor House

January 2008
My Notes

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

Add Note