Publisher Photo
Publisher Photo
Radicchio serves as edible cups for a fresh-tasting salad. A tangy mustard and vinegar dressing partners well with apples and Gorgonzola cheese.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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. Yield: 8 servings.
Originally published as Radicchio Salad Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p243

Nutritional Facts

1 each: 200 calories, 19g fat (6g saturated fat), 17mg cholesterol, 277mg sodium, 4g carbohydrate (0 sugars, 2g fiber), 6g protein.

  • 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
  1. 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. Yield: 8 servings.
Originally published as Radicchio Salad Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p243

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