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Citrus Salad with Olives & Radicchio

:  November/December 2012

Your rating: None Average: 4.5 (4 votes)

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.


Citrus Salad with Olives & Radicchio Recipe

Makes: 10 servings, about 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | High fiber | Low cholesterol | Low sodium | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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
  • 1/4 teaspoon salt
  • 1/4 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

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Preparation

  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 1/4-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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate onions (Step 1) and dressing (Step 3) in separate containers for up to 1 day.

Nutrition

Per serving: 153 calories; 11 g fat ( 3 g sat , 6 g mono ); 8 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 347 mg sodium; 278 mg potassium.

Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (41% dv), Folate (20% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1/2 vegetable, 1/2 high-fat meat, 1 1/2 fat


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Recipe Categories

Style/Theme
Vegetarian
Budget
Entertaining, formal
Make ahead instructions
Type of Dish
Appetizer
Salad, side/appetizer
Side dish, vegetable
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Ethnic/Regional
American
Main Ingredient
Vegetarian, other
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
High fiber
Gluten free
Meal/Course
Appetizers
Dinner

Season
Fall
Winter
Holiday
Christmas
New Year's Eve
Thanksgiving
Publication
November/December 2012
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