Sweet Onion and Radicchio Salad with Mustard Vinaigrette
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 82 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 103 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 2 |
| vit A | 2 |
| vit C | 8 |
| folate | 14 |
This composed salad is elegant yet simple — perfect as the first course for Thanksgiving dinner. A sprinkling of minced fresh chives and thinly grated carrots would make an attractive garnish.
Ingredients
Preparation
In bowl, whisk together oil, vinegar, chives, mustard, garlic, honey, salt and pepper; remove 1/4 cup (50 mL) and set aside. Add onion rings to remaining dressing; let stand until slightly softened, about 20 minutes. (Make-ahead: Cover and refrigerate for up to 1 day.)
Divide Boston lettuce among plates. Toss radicchio with reserved dressing; arrange over lettuce. Top with onion mixture.
- Keywords : Salad; Vegetarian; Make-Ahead; Lettuce; Onions;
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