Special Radicchio-Spinach Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 12 servings.
Almost too pretty to eat, this colorful salad combines mint, chipotle pepper and honey to create a refreshing sweet-spicy flavor combination. —Roxanne Chan, Albany, California
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 peppers in adobo sauce
-
1/4 teaspoon salt
-
1/2 cup crumbled feta cheese
Directions
-
1.
In a large salad bowl, combine the first 7 ingredients. In a small saucepan over medium heat, combine lime juice, oil, honey, chipotle peppers and salt. Cook and stir until blended and heated through. Immediately pour over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts
3/4 cup: 92 calories, 5g fat (1g saturated fat), 3mg cholesterol, 117mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
© 2024 RDA Enthusiast Brands, LLC