Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Radicchio Salad with Easy Raspberry Vinaigrette

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Now That's Italian

  • Prep Time

    10 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
--
Total:
10 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 16 ounces no sugar added Italian dressing (recommended: Paul Newman's)
  • 1 cup fresh raspberries
  • 1/4 cup sugar substitute (recommended: Splenda)
  • 1 head radicchio lettuce, washed
  • 1 bag fancy lettuce mix with herbs
  • 2 Roma tomatoes, each cut into 4 wedges, optional
  • 8 ounces hearts of palm, whole sticks
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon minced green bell pepper

Directions

To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth.

Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.

Radicchio Salad with Easy Raspberry Vinaigrette
Rated: 4 stars out of 57 Reviews

Nutrition Facts

Nutritional Analysis
per serving
Calories
361
Fat
34 grams
Saturated Fat
5 grams
Carbohydrates
11 grams
Fiber
4 grams
Net Carbohydrates
7 grams
Advertisement
Advertisement