Warm Winter Salad

1 Review
From: EatingWell Magazine November/December 2008

Sautéed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil
  • 2 pears, sliced
  • 2 small shallots, minced
  • 6 tablespoons sherry vinegar
  • 4 teaspoons Dijon mustard
  • 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
  • 1 large head radicchio, thinly sliced
  • 1 large fennel bulb, cored and thinly sliced
  • 2 large carrots, cut into matchsticks
  • 2 tablespoons chopped walnuts, toasted (see Tip)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 12 large butterhead or Boston lettuce leaves
  • 1/2 cup crumbled Gorgonzola, or goat cheese

Preparation

  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
  2. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
  3. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese.
  4. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
  • Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  • Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: about 2 1/4 cups
  • Per serving: 372 calories; 16 g fat(5 g sat); 6 g fiber; 25 g carbohydrates; 32 g protein; 83 mcg folate; 81 mg cholesterol; 14 g sugars; 0 g added sugars; 8312 IU vitamin A; 15 mg vitamin C; 169 mg calcium; 2 mg iron; 548 mg sodium; 872 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat

Reviews 1

May 19, 2012
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By: EatingWell User
Re: Just for fun