Radicchio Salad with Honey-Jalapeño Vinaigrette

Recipe - Frankston #713

2022 Jan Feb CC_Radicchio Salad and Garlic Butter Shrimp 600x360.jpg

Prep Time20 Minutes

Servings2

Calories720

Ingredients

1 head radicchio, torn

1 watermelon radish, thinly sliced

1/4 cup red onion, sliced

2 Tbs pistachios, chopped

1/2 cup feta cheese, crumbled

2 Tbs pomegranate seeds

1/2 jalapeño, seeds removed

2 Tbs Nature Nate’s® Honey

1/4 cup white wine vinegar

1/4 tsp salt

1/4 tsp black pepper

1/2 cup extra virgin olive oil

Directions

1. Toss the radicchio, radish and onion together.

2. Top with the pistachios, feta and pomegranate seeds.

3. For the vinaigrette, place the jalapeño, honey, vinegar, salt and pepper in a blender or small food processor.

4. Blend until smooth, and drizzle in the oil.

5. Drizzle 2 tablespoons of dressing over each salad serving.

6. Serve the extra dressing at the table.

Nutritional Information

Per Serving:

Calories: 720, Fat: 66 g (13 g Saturated Fat), Cholesterol: 35 mg, Sodium: 750 mg, Carbohydrates: 31 g, Fiber: 3 g, Protein: 8 g.

20 minutes

Prep Time

0 minutes

Cook Time

Servings

720

Calories

Shop Ingredients

Makes 2 servings

1 head radicchio, torn

Not Available

1 watermelon radish, thinly sliced

Not Available

1/4 cup red onion, sliced

Not Available

2 Tbs pistachios, chopped

Not Available

1/2 cup feta cheese, crumbled

Not Available

2 Tbs pomegranate seeds

Not Available

1/2 jalapeño, seeds removed

Not Available

2 Tbs Nature Nate’s® Honey

Not Available

1/4 cup white wine vinegar

Not Available

1/4 tsp salt

Brookshire's Iodized Salt - 26 Ounce

Add Brookshire's Iodized Salt to Favorites.Add Brookshire's Iodized Salt to Favorites.

$0.99$0.04/oz

1/4 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

Add Brookshire's Black Pepper, Ground to Favorites.Add Brookshire's Black Pepper, Ground to Favorites.

$3.59 was $3.99$1.16/oz

1/2 cup extra virgin olive oil

Not Available

Nutritional Information

Per Serving:

Calories: 720, Fat: 66 g (13 g Saturated Fat), Cholesterol: 35 mg, Sodium: 750 mg, Carbohydrates: 31 g, Fiber: 3 g, Protein: 8 g.

Directions

1. Toss the radicchio, radish and onion together.

2. Top with the pistachios, feta and pomegranate seeds.

3. For the vinaigrette, place the jalapeño, honey, vinegar, salt and pepper in a blender or small food processor.

4. Blend until smooth, and drizzle in the oil.

5. Drizzle 2 tablespoons of dressing over each salad serving.

6. Serve the extra dressing at the table.