Eat veggies

Radicchio, Endive and Citrus Salad

This salad adds a touch of festive flavour, colour and crunch to your meal. Serve the dressing on the side or drizzle over the salad just before serving. The fresh citrus adds juiciness to each bite.

Prep Time

Servings

Salad

1 small head radicchio (about 12 oz/375 g or approximately 9 cups)

2 Belgian endives, trimmed (about 8 oz/227 g)

2 navel oranges, peeled, sliced, or chopped (2)

3/4 cup crumbled light feta cheese (175 mL)

2 Tbsp chopped black olives (30 mL) (optional)

Dressing

3 Tbsp aged balsamic vinegar (45 mL)

4 tsp canola oil (20 mL)

1 Tbsp lemon juice (15 mL)

1 Tbsp chopped fresh parsley (15 mL)

1/2 tsp dried oregano leaves (2 mL)

Salad

Cut radicchio in half and cut out hard inner core. Tear leaves into bite size pieces and place decoratively onto large serving platter. Repeat with endives and sprinkle over radicchio. Top with oranges and sprinkle with feta and olives, if using. Cover and refrigerate for up to 2 hours.

Dressing

In a small bowl, whisk together vinegar, oil, lemon juice, parsley, and oregano. Drizzle over salad before serving.

Make-ahead: Radicchio and endive can be prepared the night before on the platter; cover well and refrigerate. Dressing can also be made the night before and refrigerated.

Ingredients

Salad

1 small head radicchio (about 12 oz/375 g or approximately 9 cups)

2 Belgian endives, trimmed (about 8 oz/227 g)

2 navel oranges, peeled, sliced, or chopped (2)

3/4 cup crumbled light feta cheese (175 mL)

2 Tbsp chopped black olives (30 mL) (optional)

Dressing

3 Tbsp aged balsamic vinegar (45 mL)

4 tsp canola oil (20 mL)

1 Tbsp lemon juice (15 mL)

1 Tbsp chopped fresh parsley (15 mL)

1/2 tsp dried oregano leaves (2 mL)

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Did you know?

Canola’s contribution to the Canadian economy has increased by $7.2 billion in the past decade.

Directions

Salad

Cut radicchio in half and cut out hard inner core. Tear leaves into bite size pieces and place decoratively onto large serving platter. Repeat with endives and sprinkle over radicchio. Top with oranges and sprinkle with feta and olives, if using. Cover and refrigerate for up to 2 hours.

Dressing

In a small bowl, whisk together vinegar, oil, lemon juice, parsley, and oregano. Drizzle over salad before serving.

Make-ahead: Radicchio and endive can be prepared the night before on the platter; cover well and refrigerate. Dressing can also be made the night before and refrigerated.

Nutritional Analysis

Calories

130

Total Fat

6 g

Saturated Fat

2 g

Cholesterol

15 mg

Sodium

230 mg

Carbohydrates

13 g

Fiber

3 g

Protein

4 g

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