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
Special Radicchio-Spinach Salad
Special Radicchio-Spinach Salad
Prep Time
15 min
Cook Time
5 min
Yield
12 servings
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
- 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.
Loading Popular in the Community
Loading Reviews
