Radicchio, Spinach and Walnut Salad
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This colourful combination of bitter radicchio, tender baby spinach and crunchy walnuts makes an intriguing contrast of textures and flavours. Walnut oil is available in most supermarkets, or you can make your own by following the tip below.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 133 |
| pro | 2 g |
| total fat | 13 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 25 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 19% |
| vit C | 12% |
| folate | 26% |
Suggested Recipes
-
Half head radicchio
4 cups (1 L) baby spinach
1/2 cup (125 mL) walnut halves, toasted
Walnut Dressing:
2 tbsp (25 mL) canola or vegetable oil
1 tbsp (15 mL) each walnut oil and sherry vinegar
1/2 tsp (2 mL) dijon mustard
Pinch each salt and pepper
Preparation:
Walnut Dressing: In glass measure, whisk together canola oil, walnut oil, sherry vinegar, mustard, salt and pepper.
Tear radicchio into bite-size pieces into large bowl; add spinach. Break walnuts into pieces into bowl. Add dressing and toss to coat.
Tear radicchio into bite-size pieces into large bowl; add spinach. Break walnuts into pieces into bowl. Add dressing and toss to coat.
Additional Information
- Tip: Here's how to make your own walnut-flavoured oil. In skillet, heat 3 tbsp (45 mL) canola or vegetable oil over medium heat; cook walnut halves, stirring, until golden, about 3 minutes. With slotted spoon, transfer nuts to paper towel–lined plate; let nuts and oil cool. Strain oil through fine sieve. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Tags:
Source
Canadian Living Magazine: October 2008
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