Radicchio Spices It Up
The crunchy purple leaves of radicchio lend a change-of-pace flavor to salads, offering a nutty, slightly bitter taste.
Enjoy a spicy-sweet salad when you mix mint, chipotle pepper and honey together in my special recipe.
—ROXANNE CHAN ALBANY, CA
START TO FINISH: 20 MIN. • MAKES: 12 SERVINGS
6 cups fresh baby spinach
1 head radicchio, torn
2 cups fresh raspberries
1/2 cup raisins
1/4 cup pine nuts, toasted
1/4 cup thinly sliced red onion
1/4 cup minced fresh mint
3 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons honey
1 1/2 to 3 teaspoons chopped chipotle pepper in adobo sauce
1/4 teaspoon salt
1/2 cup crumbled feta cheese
In a large salad bowl, combine the first seven ingredients. In a small saucepan, combine the lime juice, oil, honey, chipotle pepper and salt. Cook and stir until blended and heated through. Immediately pour over salad; toss to coat. Sprinkle with cheese.
PER SERVING 3/4 cup equals 92 cal., 5 g fat (1 g sat. fat), 3 mg chol., 117 mg sodium, 11 g carb., 3 g fiber, 3 g pro. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.
Radicchio Spices It Up
The crunchy purple leaves of radicchio lend a change-of-pace flavor to salads, offering a nutty, slightly bitter taste.