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 |
- Portion size: 6
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 1/2headradicchio lettuce
- 4 cups 4cupsbaby spinach
- 1/2 cup 1/2cupwalnut halfwalnut halves, toasted Walnut Dressing:
- 2 tbsp 2tbspcanola oil or vegetable oil
- 1 tbsp 1tbspwalnut oil
- 1 tbsp 1tbspsherry vinegar
- 1/2 tsp 1/2tspDijon mustard
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
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.
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
