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

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Arugula, Fennel, and Radicchio Salad with Craisins and Pine Nuts calories by ingredient
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Introduction

Adapted from Vegan Italiano, craisins instead of raisins Adapted from Vegan Italiano, craisins instead of raisins
Number of Servings: 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

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.

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