Grilled Radicchio and Walnut Salad Recipe

Author: Paula Deen

Nutrition

Cal/Serving: 270
Daily Value: 13%
Servings: 5

Low-Sodium
Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat21g32%
Saturated2g11%
Carbs20g7%
Fiber5g19%
Sugars12g0%
Protein5g11%
Sodium128mg5%
Calcium77mg8%
Magnesium55mg14%
Potassium451mg13%
Iron1mg6%
Zinc1mg7%
Vitamin A267IU5%
Vitamin C63mg105%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg5%
Niacin (B3)1mg3%
Vitamin B60mg11%
Folic Acid (B9)85µg21%
Vitamin E2mg11%
Vitamin K127µg158%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated12g0%
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5

INGREDIENTS

  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 orange, zested
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 heads radicchio, cut in half
  • 2 oranges, peeled and sectioned
  • 1 cup toasted walnuts

Recipe Details

Prep
Cook
Total Time
Servings 5 servings