Special Radicchio Spinach Salad Recipes

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RADICCHIO, GRAPEFRUIT AND SPINACH SALAD

Categories     Salad     Citrus     Fruit     Leafy Green     Olive     Side     No-Cook     Vegetarian     Quick & Easy     Oscars     Vinegar     Grapefruit     Spinach     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7



Radicchio, Grapefruit and Spinach Salad image

Steps:

  • Combine vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Cut all peel and white pith from grapefruits. Cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.
  • Toss radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Season with salt and pepper.

5 tablespoons red wine vinegar
1 teaspoon fennel seeds, crushed
1/2 cup olive oil
2 white grapefruits
1 10-ounce head radicchio, torn into bite-size pieces
8 ounces baby spinach leaves
1/2 cup Kalamata olives or other brine-cured black olives, pitted

RADICCHIO SALAD WITH CRUNCHY SHIITAKE MUSHROOMS AND BARLEY

A colorful grain salad is the perfect light meal. Here, barley adds heft and texture to a bitter leaf salad that's balanced with a sweet-tart dressing. The sleeper hit of this recipe are the crispy shiitake mushrooms, which impart deep flavor in two ways: They are pan-seared, and the caramelization left in the pan adds extra umami to the dressing. For gluten-free diets, you could substitute buckwheat groats or brown rice in place of the pearled barley.

Provided by Sue Li

Categories     dinner, lunch, weeknight, grains and rice, salads and dressings, vegetables, appetizer, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12



Radicchio Salad With Crunchy Shiitake Mushrooms and Barley image

Steps:

  • Combine barley, onion, garlic and 1 tablespoon kosher salt in a large pot. Add enough water to cover the barley by about 2 inches. Bring to a boil over high, then lower heat to medium-low and simmer until the grains are plump and tender, about 40 minutes. Drain the mixture, and discard the onion and garlic.
  • After barley has cooked about 30 minutes, prepare the mushrooms: Heat oil in a medium skillet over medium. Add mushrooms and cook, stirring frequently, until golden brown and the ends are starting to curl and crisp, 9 to 10 minutes. Using a pair of tongs or a slotted spoon, transfer the mushrooms to a paper towel-lined plate and season with salt and pepper.
  • Return the skillet with the oil back to medium heat. Add the shallot and cook, stirring, until golden, 1 to 2 minutes; turn off the heat. While the oil is still hot, stir in balsamic vinegar and maple syrup. Season with salt and pepper.
  • On a platter, layer the radicchio with cooked barley and drizzle with balsamic vinegar dressing. Top with reserved mushrooms, parsley and dill before serving. Serve warm or at room temperature.

3/4 cup pearled barley, rinsed
1 medium yellow onion, halved
4 garlic cloves, lightly crushed
Kosher salt and black pepper
1/4 cup vegetable oil
1/4 pound fresh shiitake mushrooms, stems removed and caps thinly sliced
1 shallot, thinly sliced
4 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 large (12-ounce) head radicchio, core discarded and leaves torn into bite-size pieces
1/4 cup roughly chopped fresh parsley leaves
1/4 cup roughly chopped small fresh dill sprigs

SPECIAL RADICCHIO-SPINACH SALAD

Almost too pretty to eat, this colorful salad combines mint, chipotle pepper and honey to create a refreshing sweet-spicy flavor combination. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 13



Special Radicchio-Spinach Salad image

Steps:

  • In a large salad bowl, combine the first 7 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.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 117mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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

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