1/2 cup olive oil
1/4 cup dark or white balsamic vinegar
Salt and freshly ground black pepper to taste
1 head radicchio, rinsed, drained and broken into pieces
1 pound thoroughly washed spinach, stems removed and large leaves broken
Optional Toppings: Pear slices dipped in lemon juice, orange slices, toasted almonds, walnuts or pecans, grape or cherry tomatoes, oil-cured olives


1. In a pint jar with a tight lid, combine oil, vinegar, salt and black pepper to taste; shake well.
2. Arrange radicchio in a mound in the center of a serving platter. Arrange spinach around it. Sprinkle your choice(s) of optional topping over all, if desired, and drizzle with 1/4 cup dressing. Serve with remaining dressing.

Serve this colorful arrangement plain or with one or more of our suggested toppings.

Spinach and Radicchio Salad
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