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

Radicchio, a slightly bitter red lettuce, pairs nicely with sweet balsamic and sherry vinegars.

Recipe by Cooking Light December 2002

Gallery

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large bowl.

    Advertisement
  • Remove and discard stems from mushrooms, reserving caps. Heat oil in a large nonstick skillet over medium-high heat. Add mushroom caps; sauté 5 minutes. Reduce heat to medium. Add sage, thyme, and garlic; sauté 3 minutes. Stir in sherry vinegar, salt, and pepper; bring to a boil. Remove from heat.

  • Pour mushroom mixture over spinach mixture, tossing well to coat. Drizzle with balsamic vinegar. Place about 1 cup salad on each of 4 plates; top each serving with 2 egg quarters.

Nutrition Facts

105 calories; calories from fat 30%; fat 3.5g; saturated fat 0.9g; mono fat 1.4g; poly fat 0.5g; protein 6g; carbohydrates 11.9g; fiber 2.2g; cholesterol 106mg; iron 2.6mg; sodium 160mg; calcium 71mg.
Advertisement
Advertisement