Bitter radicchio, balanced by salt, prosciutto, and walnut oil, finds a place in this well-rounded salad that features all five major tastes. Substitute extra-virgin olive oil for walnut oil, if you prefer.

David Bonom
Recipe by Cooking Light March 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

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  • Combine oil, balsamic vinegar, honey, salt, orange rind, and Dijon mustard in a large bowl; stir well with a whisk. Add haricots verts, lettuce, and remaining ingredients to bowl; toss gently to coat.

Nutrition Facts

122 calories; calories from fat 26%; fat 3.5g; saturated fat 0.5g; mono fat 1g; poly fat 1.6g; protein 5.5g; carbohydrates 17.7g; fiber 2.5g; cholesterol 6mg; iron 1.6mg; sodium 449mg; calcium 35mg.
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