Spinach Radicchio Salad

Tonight’s dinner was delivery pizza, which was very tasty, and gave the chef a break. He still hasn’t recovered from a couple of days of driving around Eastern Ontario, but maybe he’ll be back in cooking form by tomorrow.

This weekend we’ll celebrate Father’s Day, so I’m browsing through my cookbooks for salad recipes. The following recipe looks promising, so maybe I’ll try it. It’s from Canadian Living Everyday Favourites. This cookbook has lots of great recipes, simple instructions and is nicely laid out, with gorgeous pictures. The index is poor, but that’s my only gripe.

Spinach Radicchio Salad With Honey Mustard Dressing

  • 6 cups spinach leaves
  • 2 cups torn radicchio leaves
  • 1 cup thinly sliced mushrooms
  • 1/3 cup cashews, halved or chopped

Honey Mustard Dressing

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp wine vinegar
  • 1 clove garlic, minced
  • 1½ tsp Dijon mustard
  • ½ tsp liquid honey
  • ¼ tsp each salt and pepper

Dressing: In salad bowl, whisk together oil, vinegar, garlic, mustard, honey, salt and pepper; set aside.

Trim stems from spinach; tear leaves into bite-size pieces and add to bowl. Add radicchio and mushrooms; toss to coat. Sprinkle with cashews.

Makes 4 servings. About 186 cal per serving.

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