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.

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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, (7 g saturated fat, 6 g polyunsaturated fat, 4 g monounsaturated fat), 21 mg cholesterol, 271 mg sodium, 33 g carbohydrates, 2 g fiber, 2 g sugar, 8 g protein.

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