Radicchio Salad with Easy Raspberry Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
16 ounces no sugar added italian dressing (recommended: paul newman's) |
1 cup fresh raspberries |
1/4 cup sugar substitute (recommended: splenda) |
1 head radicchio lettuce, washed |
1 bag fancy lettuce mix with herbs |
2 roma tomatoes, each cut into 4 wedges, optional |
8 ounces hearts of palm, whole sticks |
1 tablespoon minced red bell pepper |
1 tablespoon minced green bell pepper |
Directions:
1. To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth.
2. Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.
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