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Radicchio Salad

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


Radicchio Salad Recipe

Makes: 4 servings

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Total Time:

Ingredients

  • 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)

Preparation

  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).

Tips & Notes

  • 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

Per serving: 66 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 103 mg sodium; 210 mg potassium.

Exchanges: 1 vegetable, 1 fat



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