No bland greens here! Recipe developer, Danielle Centoni used bold leafy veggies as the base of this hearty salad recipe that brings lots of bright color to the dinner table.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

total:
20 mins
Servings:
4
Yield:
7 cups
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Ingredients

Cider Vinaigrette:
Salad:

Directions

To make the vinaigrette:
  • In a screw-top jar combine cider, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Let stand 5 minutes. Add oils and mustard. Cover; shake to combine. Season to taste.

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To make the salad:
  • In a large bowl combine radicchio, escarole, persimmons, and walnuts. Drizzle with vinaigrette; toss to coat. Top with cheese. Serves 4.

Nutrition Facts

332 calories; fat 20g; cholesterol 21mg; saturated fat 7g; carbohydrates 33g; mono fat 4g; poly fat 6g; insoluble fiber 2g; sugars 2g; protein 8g; vitamin a 2693.6IU; vitamin c 60.6mg; thiamin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 67.6mcg; sodium 271mg; potassium 502mg; calcium 242mg; iron 2.9mg.
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