SPINACH & RADICCHIO SALAD

 
Recipe & Photo by Shelly West    VEGETARIAN VENTURES

Recipe & Photo by Shelly West VEGETARIAN VENTURES


SERVES:   2 – 4

PREP TIME:  10 Minutes

COOKING TIME:  5 – 10  Minutes

DIETARY CONSIDERATION:  Vegetarian, Sugar Free, Soy Free, Gluten Free


INGREDIENTS 

Broiled Citrus:

  • 2 pieces of citrus of your choice, sliced in half (I used Blood Oranges but Lemons, Grapefruit, or

  • Lime would be wonderful as well)

  • 1 tbsp Olive Oil

  • Salt/Pepper

Dressing:

  • 4 tbsp Broiled Citrus Juice

  • 1 tbsp Mustard

  • 2 tbsp Honey (use Agave to make vegan)

  • 4 tbsp Olive Oil

  • Salt / Pepper

Salad:

  • 1 head of Radocchio, chopped into thin strips

  • 3 cups Spinach

  • 1/2 cup Almonds (I left them whole but feel free to slice)

  • 1/4 cup Feta (omit for vegan option)


DIRECTIONS

Turn your oven to the broiler setting and line a baking sheet with parchment paper. Drizzle the cut sides of the citrus with olive oil, salt, and pepper and transfer to your prepared baking sheet. Stick under the broiler until the tops start to brown (this won’t take more than a minute or two).

Whisk together all the ingredients for the vinaigrette until combined. Combine all the salad ingredients in a bowl and mix in the vinaigrette. Garnish with leftover squeeze citrus.

 
Stacey Christie