Recipe courtesy of George Stella

Radicchio Salad with Easy Raspberry Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


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