Radicchio, Spinach and Walnut Salad
This recipe makes 6 servings
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 |
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.
Ingredients
- 1/2 head radicchio lettuce
- 4 cups baby spinach
- 1/2 cup walnut halves, toasted
- Walnut Dressing:
- 2 tbsp canola oil or vegetable oil
- 1 tbsp walnut oil
- 1 tbsp sherry vinegar
- 1/2 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
Preparation
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.)
Source : Canadian Living Magazine: October 2008
- Keywords : Salad; Vegetarian; Walnuts; Spinach; Dijon mustard;
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