Sweet Onion and Radicchio Salad with Mustard Vinaigrette
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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.
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
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1/4 cup (50 mL) vegetable oil
3 tbsp (50 mL) cider vinegar
1 tbsp (15 mL) minced fresh chives or green onion
1 tbsp (15 mL) grainy mustard
1 small clove garlic, minced
1/2 tsp (2 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) thinly sliced sweet onion rings (Spanish or Vidalia_onions)
1 head boston lettuce, separated
1 small head radicchio, shredded
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.
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