Arugula, Fennel, and Radicchio Salad with Craisins and Pine Nuts

Name: Arugula, Fennel, and Radicchio Salad with Craisins and Pine Nuts Recipe
Yield: 6
Ingredients: 3 tbsp pine nuts; 1/4 c. fresh OJ; 3 tbsp extra-virgin olive oil; 1/2 tbsp red wine vinegar; salt and pepper to taste; 6 tbsp craisins; 1 medium fennel bulb thinly sliced; 1 10-oz bag arugula; 1 medium head radicchio cored torn into bite-sized pieces; 3 large seedless navel oranges or 2 cups canned mandarin oranges drained

Number of Servings: 6

Ingredients

3 tbsp pine nuts1/4 c. fresh OJ3 tbsp extra-virgin olive oil1/2 tbsp red wine vinegarsalt and pepper to taste6 tbsp craisins1 medium fennel bulb, thinly sliced1 10-oz bag arugula1 medium head radicchio, cored, torn into bite-sized pieces3 large seedless navel oranges or 2 cups canned mandarin oranges, drained

Directions

Cook pine nuts over medium heat in skillet about 3 minutes, remove and set aside. In a large bowl, whisk together OJ, oil, vinegar, salt, and pepper until thoroughly blended. Stir in craisins and let stand about 10 minutes to soften. Stir again. Add fennel, arugula, and radicchio, toss well to combine. Divide evenly among 6 serving plates with equal portions of orange segments and pine nuts. Serve at once.

Number of Servings: 6

Recipe submitted by SparkPeople user ERIKA00177.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 173.3
Total Fat: 10.6 g
Cholesterol: 0.0 mg
Sodium: 44.2 mg
Total Carbs: 20.1 g
Dietary Fiber: 3.6 g
Protein: 3.3 g

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