Radicchio & Pomegranate Winter Salad
Recipe - Welcome
Radicchio & Pomegranate Winter Salad
0
Servings8
Cook Time20 Minutes
Calories241
Ingredients
DRESSING: 2 1/2 Tbs balsamic vinegar
1 1/2 Tbs fresh lemon juice
1 tsp Dijon mustard
2 Tbs toasted walnut oil
3 Tbs extra virgin olive oil
1 clove garlic
3 pinches salt
freshly ground black pepper, to taste
SALAD: 2 heads radicchio
4 cups mixed spring greens
2 Bosc pears, sliced
3/4 cup toasted walnuts, roughly chopped
1/2 cup fresh pomegranate arils
3 oz gorgonzola cheese, crumbled
Directions
- In small bowl, whisk together vinegar, lemon juice and mustard. Slowly pour in walnut oil then olive oil, whisking continuously with your other hand until mixture is emulsified. Smash garlic clove with side of a knife; add to vinaigrette. Season with salt and pepper to taste. Set aside.
- Slice radicchio in half, and remove the core. Slice radicchio perpendicularly into 3/4-inch thick ribbons. Combine radicchio and mixed greens in large salad bowl. Add pears, walnuts and pomegranate arils. Slowly add vinaigrette to lightly coat the greens; gently toss the salad. Top the salad with gorgonzola, and serve immediately.
Nutritional Information
Calories: 241, Fat: 19 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 219 mg, Carbohydrates: 14 g, Fiber: 4 g, Protein: 7 g.
0 minutes
Prep Time
20 minutes
Cook Time
8
Servings
241
Calories
Shop Ingredients
Makes 8 servings
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Nutritional Information
Calories: 241, Fat: 19 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 219 mg, Carbohydrates: 14 g, Fiber: 4 g, Protein: 7 g.
Directions
- In small bowl, whisk together vinegar, lemon juice and mustard. Slowly pour in walnut oil then olive oil, whisking continuously with your other hand until mixture is emulsified. Smash garlic clove with side of a knife; add to vinaigrette. Season with salt and pepper to taste. Set aside.
- Slice radicchio in half, and remove the core. Slice radicchio perpendicularly into 3/4-inch thick ribbons. Combine radicchio and mixed greens in large salad bowl. Add pears, walnuts and pomegranate arils. Slowly add vinaigrette to lightly coat the greens; gently toss the salad. Top the salad with gorgonzola, and serve immediately.