Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make vinaigrette, toast nuts, and prepare greens up to two days in advance. Substitute walnut or olive oil if hazelnut oil isn't available. To reduce prep time, you can use bagged Italian blend greens.

Recipe by Cooking Light January 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 2 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare vinaigrette, combine juice and cranberries in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until most of liquid evaporates. Remove from heat; stir in vinegar, shallots, and garlic. Drizzle oil into pan, stirring with a whisk until blended. Stir in salt and 1/4 teaspoon pepper. Cool vinaigrette to room temperature.

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  • Preheat oven to 350°.

  • To prepare salad, combine walnuts and next 5 ingredients (through 1/8 teaspoon pepper); toss well. Spread on a foil-lined baking sheet. Bake at 350° for 5 minutes or until toasted.

  • Combine radicchio and remaining ingredients in a large bowl. Add vinaigrette and walnuts; toss well.

Nutrition Facts

205 calories; calories from fat 31%; fat 7.1g; saturated fat 1.6g; mono fat 2.4g; poly fat 2.2g; protein 2.9g; carbohydrates 36.8g; fiber 6.4g; cholesterol 7mg; iron 1.2mg; sodium 158mg; calcium 64mg.
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