Radicchio Salad with Citrus and Medjool Dates

Radicchio Salad with Citrus and Medjool Dates

Ingredients

  • 3 tbsp. orange juice

  • 2 tsp. Dijon mustard

  • 1/3 cup 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

  • 1/4 cup pistachio nuts, chopped

Preparation

  1. Whisk together the orange juice and mustard in a small bowl. Slowly drizzle olive oil into the mixture, whisking constantly to form a vinaigrette. Stir in 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 dates.

  3. Drizzle with vinaigrette and sprinkle with pistachios.

Serve immediately.

Serves 4
Total Time: 20 minutes

Nutritional analysis (per serving):

Energy: 390 kJ (Cal); 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; Carbohydrates: 53 g; Fibre: 7 g; Sugar: 40 g; Protein: 4 g; Vitamin A: 20%; Vitamin C: 80%; Calcium: 8%; Iron: 6%.