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Spinach-Radiccho Salad

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Submitted by rugbybev

Spinach and radicchio salad with sliced mushrooms, red pepper, black olives, and Parmesan in a red wine vinegar and lemon dressing. A crisp, bitter-sweet Italian-style side.

YIELD

4 servings

PREP

20 min

COOK

0 min

READY

20 min

This salad pairs peppery spinach with bitter radicchio, and the contrast is what makes it work. The radicchio brings a sharp, chicory bite that spinach alone can’t deliver, while sliced mushrooms, sweet red pepper, and briny black olives fill out each bowl with varied texture and flavor.

The dressing is lean and punchy: red wine vinegar and lemon juice with just enough olive oil to smooth the edges. Shake it hard in a jar until it emulsifies. A lazy stir won’t combine the acid and oil properly, and you’ll end up with oily leaves and vinegary puddles at the bottom of the bowl.

A light dusting of grated Parmesan goes on right before serving. It adds a salty, umami finish without weighing down what’s intentionally a light, bright salad.

Kitchen Tips

  • Tear the spinach and radicchio into bite-sized pieces by hand. Knife-cut greens bruise at the edges and wilt faster.
  • Chill the assembled salads (undressed) until serving time. Cold, crisp greens absorb the dressing better and hold their structure longer.
  • Dress each bowl individually rather than tossing in a large batch. This keeps portions even and prevents overdressing.

Variations

  • Add shaved fennel for an extra layer of crunch and a mild anise note that complements the radicchio.
  • Toss in toasted pine nuts or sunflower seeds for protein and nuttiness.
  • Swap red wine vinegar for balsamic for a sweeter, rounder dressing that softens the radicchio’s bitterness.

Ingredients

¼ 113.4
POUND G RADICCHIO
washed
½ 226.8
POUND G SPINACH
fresh, washed, torn
½ 118
CUP ML MUSHROOMS
thinly sliced
1 1
EACH EACH SWEET RED BELL PEPPER
thinly sliced
8 8
EACH EACH BLACK OLIVES
pitted, sliced *
¼ 59
2 30
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML OLIVE OIL
1 ½ 7.5
TEASPOON ML OLIVE OIL
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
1 15
TABLESPOON ML PARMESAN CHEESE
grated
1 5
TEASPOON ML PARMESAN CHEESE
grated

Directions

Combine radicchio, spinach, mushrooms, red pepper and olives in individual salad bowls.

Cover and chill until serving time.

Combine vinegar, lemon juice, olive oil and pepper in a glass jar; Cover and shake vigorously. Pour mixture evenly over salads. Sprinkle each salad with 1 teaspoon parmesan cheese before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 82 62% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 81mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 7g
Vitamin A 125% Vitamin C 100%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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