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Radicchio Salad With Citrus and Medjool Dates

Radicchio Salad With Citrus and Medjool Dates

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Ingredients

  • 3 tbsp. orange juice
  • 2 tsp. Dijon mustard
  • ⅓ cup (83 mL) olive oil
  • 2 tbsp. snipped fresh chives
  • 2 heads radicchio, divided
  • 1 orange, peeled and segmented
  • 1 pink grapefruit, peeled and segmented
  • 8 Natural Delights Medjool dates, pitted and chopped
  • ¼ cup (32 g) pistachio nuts, chopped

Preparation

  1. Whisk together the orange juice and mustard in a small bowl. Slowly drizzle the olive oil into the mixture, whisking constantly to form a vinaigrette. Stir in the chives.
  2. Arrange enough radicchio leaves onto 4 plates to form 4 bowls by overlapping leaves. Slice the remaining radicchio finely and place into the “bowls.” Fan out the segments of orange and grapefruit and sprinkle with the dates.
  3. Drizzle with the vinaigrette and sprinkle with pistachios.

Serve immediately.

Serves: 4
20 minutes

Nutritional analysis per serving:

Calories: 390, Total Fat: 23 g, Saturated Fat: 3 g, Trans Fat: 0 g, Monounsaturated Fatty Acids: 15.28, Polyunsaturated Fatty Acids: 3.84, Cholesterol: 0 mg, Sodium: 75 mg, Potassium: 623 mg, Carbohydrate: 53 g, Fibre: 7 g, Sugar: 40 g, Protein: 4 g, Vitamin A: 20%, Vitamin C: 80%, Calcium: 8%, Iron: 6%

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