Special Radicchio-Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Almost too pretty to eat, this colorful salad combines mint, chipotle pepper and honey to create a refreshing sweet-spicy flavor combination. Roxanne Chan of Albany, California shares the recipe. Ingredients:
6 cups fresh baby spinach |
1 head radicchio, torn |
2 cups fresh raspberries |
1/2 cup raisins |
1/4 cup pine nuts, toasted |
1/4 cup thinly sliced red onion |
1/4 cup minced fresh mint |
3 tablespoons lime juice |
2 tablespoons olive oil |
2 teaspoons honey |
1-1/2 to 3 teaspoons chopped chipotle pepper in adobo sauce |
1/4 teaspoon salt |
1/2 cup crumbled feta cheese |
Directions:
1. In a large salad bowl, combine the first seven ingredients. In a small saucepan, combine the lime juice, oil, honey, chipotle pepper and salt. Cook and stir until blended and heated through. Immediately pour over salad; toss to coat. Sprinkle with cheese. Yield: 12 servings.
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