Citrus Salad with Olives & Radicchio

2 Ratings
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2012

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Recipe Summary test

total:
40 mins
Servings:
10

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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

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

Nutrition Facts

Serving Size:
about 1 1/4 cups
Per Serving:
161 calories; protein 3.7g; carbohydrates 13.3g; dietary fiber 3g; sugars 8.1g; fat 11.2g; saturated fat 3.4g; cholesterol 13.4mg; vitamin a iu 1687.2IU; vitamin c 40.8mg; folate 68.7mcg; calcium 127.5mg; iron 0.9mg; magnesium 20.7mg; potassium 290.8mg; sodium 428mg; thiamin 0.1mg.
Exchanges:

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