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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 123
  • Fat: 8.7g
  • Saturated fat: 2.1g
  • Protein: 3.2g
  • Carbohydrate: 10.5g
  • Cholesterol: 4mg
  • Iron: 2.1mg
  • Sodium: 319mg
  • Calories from fat: 64%
  • Fiber: 2.8g
  • Calcium: 73mg


  • 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


  1. Combine first 5 ingredients in a large bowl; let stand 10 minutes.
  2. . 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.
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