Radicchio Salad

Radicchio Salad

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From the EatingWell Kitchen

A simple vinaigrette of tea, balsamic vinegar and Dijon mustard is tasty paired with radicchio and pine nuts.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon strong brewed tea, such as Earl Grey or orange pekoe
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt & freshly ground pepper, to taste
  • 6 cups (2 heads) washed, dried and torn radicchio
  • 2 tablespoons coarsely chopped pine nuts, or walnuts, toasted (see Tip)


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  1. Whisk together tea, vinegar, oil, mustard, salt and pepper in a salad bowl. Add radicchio and toss well. Sprinkle with pine nuts (or walnuts).
  • Tip: To toast chopped pine nuts or walnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 67 calories; 5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 37 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 18 IU vitamin A; 5 mg vitamin C; 12 mg calcium; 1 mg iron; 102 mg sodium; 228 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

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