Recipe courtesy of George Stella
Radicchio Salad with Easy Raspberry Vinaigrette
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 361 calorie
- Total Fat
- 34 grams
- Saturated Fat
- 5 grams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 4 grams
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 361 calorie
- Total Fat
- 34 grams
- Saturated Fat
- 5 grams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 4 grams
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.
