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Special Radicchio-Spinach Salad

 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 of Albany, California shares the recipe.
12 ServingsPrep/Total Time: 20 min.

Ingredients

  • 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

Directions

  • In a large salad bowl, combine the first seven 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.
  • Yield: 12 servings.
Nutritional Facts: 3/4 cup equals 92 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 117 mg sodium,

2 of 2

Special Radicchio-Spinach Salad (continued)

Nutritional Facts: 11 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.