Citrus Salad with Olives & Radicchio

Citrus Salad with Olives & Radicchio

1 Review
From: EatingWell Magazine, November/December 2012

This tangy winter salad recipe combines oranges and grapefruit with flavorful bitter greens. Green olives and a sprinkling of Manchego or feta cheese top off this delicious salad.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium red onion, thinly sliced
  • 1 cup white-wine vinegar
  • 2 tablespoons sugar
  • 2 oranges
  • 2 pink or red grapefruit
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ cup extra-virgin olive oil
  • 4 cups packed torn escarole leaves
  • 4 cups torn radicchio
  • 1 cup fresh parsley leaves
  • 1 cup shredded Manchego or crumbled feta cheese
  • 1 cup pitted green olives, quartered


  • Active

  • Ready In

  1. Combine onion, vinegar and sugar in a small saucepan. Bring to a boil; cook, stirring occasionally, for 2 minutes. Strain through a fine-mesh sieve, reserving 6 tablespoons of the cooking liquid in a large bowl. (Discard the rest.) Set the onion and liquid aside separately to cool.
  2. Meanwhile, slice off an end of each orange and grapefruit so they stand upright. In careful sculpting slices, cut off the remaining peel and white pith. Slice the fruit into ¼-inch-thick rounds. Remove any seeds. Set the rounds aside.
  3. To make the dressing, add garlic and salt to the reserved onion-cooking liquid. Whisk in oil until well combined. Reserve 2 tablespoons of the dressing in a small bowl.
  4. Add escarole, radicchio and parsley to the dressing in the large bowl; toss well to coat. Arrange the greens on a large serving platter. Top with the citrus rounds, the reserved onion, cheese and olives. Drizzle the reserved dressing over the top.
  • Make Ahead Tip: Cover and refrigerate onions (Step 1) and dressing (Step 3) in separate containers for up to 1 day.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 161 calories; 11 g fat(3 g sat); 3 g fiber; 13 g carbohydrates; 4 g protein; 69 mcg folate; 13 mg cholesterol; 8 g sugars; 0 g added sugars; 1,687 IU vitamin A; 41 mg vitamin C; 127 mg calcium; 1 mg iron; 428 mg sodium; 291 mg potassium
  • Nutrition Bonus: Vitamin C (68% daily value), Vitamin A (34% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, ½ vegetable, ½ high-fat meat, 1½ fat

Reviews 1

January 20, 2013
profile image
By: nhunter
Delicious We had some friends over for dinner last night and I served this salad along with the Pork and Prune Ragout (also on this site). I couldn't find escarole so I substituted Swiss Chard, I cut way back on the onions because not everyone likes a lot of onions, and I forgot the olives. These variations notwithstanding, the salad turned out really well and I received several compliments. One tip: if you haven't peeled grapefruit this way before, you might want to allow a little extra time. This was my first time but with a bit of practice and a sharp knife I managed quite well. Pros: Tastes great Cons: Orange & grapefruit prep time
More Reviews