Citrus Salad with Olives & Radicchio

Citrus Salad with Olives & Radicchio

This tangy winter salad recipe combines oranges and grapefruit with flavorful bitter greens. Green olives and a sprinkling of Manchego or feta cheese top off this delicious salad.

From EatingWell: November/December 2012
Yield: 10 servings, about 1 1/4 cups each
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

  1. 1 medium red onion, thinly sliced
  2. 1 cup white-wine vinegar
  3. 2 tablespoons sugar
  4. 2 oranges
  5. 2 pink or red grapefruit
  6. 1 clove garlic, minced
  7. 1/4 teaspoon salt
  8. 1/4 cup extra-virgin olive oil
  9. 4 cups packed torn escarole leaves
  10. 4 cups torn radicchio
  11. 1 cup fresh parsley leaves
  12. 1 cup shredded Manchego or crumbled feta cheese
  13. 1 cup pitted green olives, quartered

Preparation

  1. Combine onion, vinegar and sugar in a small saucepan. Bring to a boil; cook, stirring occasionally, for 2 minutes. Strain through a fine-mesh sieve, reserving 6 tablespoons of the cooking liquid in a large bowl. (Discard the rest.) Set the onion and liquid aside separately to cool.
  2. Meanwhile, slice off an end of each orange and grapefruit so they stand upright. In careful sculpting slices, cut off the remaining peel and white pith. Slice the fruit into 1/4-inch-thick rounds. Remove any seeds. Set the rounds aside.
  3. To make the dressing, add garlic and salt to the reserved onion-cooking liquid. Whisk in oil until well combined. Reserve 2 tablespoons of the dressing in a small bowl.
  4. Add escarole, radicchio and parsley to the dressing in the large bowl; toss well to coat. Arrange the greens on a large serving platter. Top with the citrus rounds, the reserved onion, cheese and olives. Drizzle the reserved dressing over the top.

Tips & Notes

Nutrition

Nutrition Per Serving: 153 calories; 11 g fat (3 g sat, 6 g mono); 8 mg cholesterol; 12 g carbohydrates; 4 g protein; 3 g fiber; 347 mg sodium; 278 mg potassium.

Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (41% dv), Folate (20% dv)

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 1/2 vegetable, 1/2 high-fat meat, 1 1/2 fat