Radicchio Salad Cups
Radicchio serves as edible cups for a fresh-tasting salad. A tangy mustard and vinegar dressing partners well with apples and Gorgonzola cheese.
Total TimePrep/Total Time: 15 min.
- 1-1/3 cups crumbled Gorgonzola cheese
- 2/3 cup chopped walnuts
- 1 medium apple, chopped
- 1/4 cup olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon pepper
- 8 radicchio leaves
- In a large bowl, combine the cheese, walnuts and apple. In a small bowl, whisk the oil, vinegar, mustard and pepper. Drizzle over salad; gently toss to coat. Spoon 1/3 cup onto each radicchio leaf. Serve immediately.
Nutrition Facts1 each: 200 calories, 19g fat (6g saturated fat), 17mg cholesterol, 277mg sodium, 4g carbohydrate (0 sugars, 2g fiber), 6g protein.
Originally published as Cheesey Radicchio Salad in Holiday & Celebrations Cookbook 2011