Radicchio is a bold, bitter lettuce that’s balanced by the sweet, juicy fruit in this salad and mellowed by the oil and salt in the dressing. For a somewhat milder take, use 4 cups of baby arugula or spinach instead of radicchio. Prefer sweeter lettuce? A head of butter lettuce is your perfect substitute.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients
- 1-1/2 Tbs. extra-virgin olive oil
- 1-1/2 Tbs. red wine vinegar
- 2 Tbs. minced red onion
- 1 head radicchio, chopped
- 6 radishes, sliced
- 1 Cara Cara or navel orange, sliced and quartered
- 1/2 cup pomegranate arils (seeds)
- 1/4 cup microgreens (optional)
- 1/4 tsp. kosher salt
Instructions
- Make the vinaigrette: In a small bowl, whisk together the oil, vinegar, and onion.
- Divide the radicchio, radishes, orange, and pomegranate between 4 plates.
- Spoon the vinaigrette over the salad. Season with the salt and top with the microgreens (if using).
Nutrition Information
Per serving (2 cups salad with 1 Tbs. dressing):
- Calories: 80
- Total fat: 5 g
- Sat fat: 0.5 g
- Carbs: 9 g
- Fiber: 2 g
- Total sugar: 6 g
- Added sugar: 0 g
- Protein: 1 g
- Sodium: 125 mg
