Radicchio & Arugula Salad with Raspberry Dressing

  • 11 Ingredients

  • 10 Minutes

  • 4 Servings

Ingredients

  • 3/4 cup Raspberries

  • 1/4 cup Extra Virgin Olive Oil

  • 1 1/4 tbsps Red Wine Vinegar

  • 1/2 tsp Maple Syrup

  • 1/4 tsp Dijon Mustard

  • 1/8 tsp Sea Salt

  • 2 cups Radicchio (thinly chopped)

  • 2 cups Arugula

  • 1 cup Radishes (thinly sliced)

  • 3/4 cup Walnuts (roughly chopped)

  • 2/3 cup Feta Cheese (crumbled)

Description

  • Add raspberries, olive oil, vinegar, maple syrup, dijon mustard and salt to a blender and blend until smooth. Set aside.

  • In a salad bowl, combine the radicchio, arugula, radishes and walnuts. Drizzle with the dressing and top with feta cheese.

  • Divide onto plates and enjoy!

Leftovers
Refrigerate in an airtight container for up to three days. Leftover dressing can be refrigerated in an airtight container for up to four days.

Serving Size
One serving is approximately 1 1/2 cups of salad.

Make it Vegan
Use vegan cheese, or omit.

Add more protein
Add grilled chicken breast or prawns 😋