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Arugula, Radicchio, Orange, and Dried Plum Salad

Prep Time 20 minutes    Cook Time 5 minutes     Serves 6

Ingredients

1/4 cup pine nuts
1 tablespoon red wine vinegar
4 tablespoons orange juice
1 1/2 teaspoons grated orange zest
4 tablespoons olive oil
1 small head radicchio (about 5 ounces) torn into 2-inch pieces
3 large handfuls arugula (about 5 ounces)
2 bulbs endive
3 oranges, sectioned
1/2 cup dried plums (prunes), pitted and halved (3 ounces)
Salt and freshly ground black pepper, to taste

Directions

Place the pine nuts in a dry frying pan over medium heat. Shaking the pan constantly, cook the pine nuts until light golden, about 1 to 2 minutes. Remove from the heat and cool. In a bowl, whisk together the red wine vinegar, orange juice, orange zest and olive oil. Season to taste with salt and pepper.

In a bowl, toss the radicchio and arugula together. With a knife cut the tip off the endive diagonally. Continue to turn and cut the endive diagonally into pieces. Add to the salad with the oranges and dried plums. Garnish salad with toasted pine nuts. Add the vinaigrette and toss together. Serve immediately.

Recipe created by Joanne Weir

Nutritional Information

Calories
242
Cholesterol
0mg
% of Calories from Fat
52%
Total Fat
16g
Sodium
57mg
Carbohydrates
27g
Protein
5g
Fiber
9g
Potassium
957mg
 

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