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For the Balsamic Vinaigrette:
7 tablespoons olive oil
3 tablespoons balsamic vinegar
1 1/2 tablespoons sherry vinegar
salt and pepper
For the Salad:
2 radicchio, cut in wide strips
4 tablespoons toasted pine nuts or walnuts
40 mint leaves (torn if very large)
4 small cooked beets, cut into eigths or thinner
2 oranges, segmented (about 20-24 orange segments)
1. Assemble the vinaigrette by whisking together all of the ingredients in a bowl.
2. Put the radicchio in a salad bowl. Pour the vinaigrette into a saute pan and add the toasted pine nuts. Warm them for a few minutes then add the radicchio and toss while warm. Add beets and mint and toss again. Place on salad plates and top with orange segments.
Store the leftover vinaigrette in the refrigerator for up to 1 week.
Serving Size: 1 salad
Number of Servings: 4
|Fat||11 g||Fiber||5 g|
|Protein||4 g||Saturated Fat||1 g|
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