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.



Cider Vinaigrette:



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.


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.