Radicchio Salad Recipe

Did you know that the more colors on your plate, the more enticing your meal is? Add some life to your next meal with this radicchio salad recipe. Full of refreshing flavors like papaya and mint, it's both beautiful and delicious. Plus, it's a creative way to add some fruits and veggies to your day.

Prep Time 10 Minutes

Cook Time 5 Minutes

Calories per seving 200

Fat 10g

Cholesterol 0mg

Sodium 102mg

Carbohydrates 27g

Fiber 4g

Sugar 13.5g

Protein 2.5g

1 large radicchio
2 chicory
5 oz Sunsweet^® Pitted Prunes
7 oz papaya fruit flesh
2 Tbsp pine nuts
4 tsp Dijon mustard cream (alt.: medium strength mustard)
juice of 1 lemon
2 Tbsp oil (preferably nut oil)
4 Tbsp vegetable fond or broth (jar or instant)
salt, pepper
1 pinch sugar
mint leaves

Roast pine nuts in a small frying pan without adding any fat. Let cool. Clean radicchio and chicory, removing the stems, rinse and cut both into bite sized pieces. Peel papaya, remove seeds with a spoon and cut into small pieces. Half or quarter prunes, as desired. Mix lemon juice, mustard cream, oil and vegetable fond or broth. Season with salt, pepper and sugar. Arrange radicchio, chicory, papaya and prunes and mix with dressing. Sprinkle with pine nuts and mint leaves and serve.

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Radicchio Salad Recipe

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