Grilled Radicchio and Walnut Salad Recipe

Author: Paula Deen

Nutrition

Cal/Serving: 154
Daily Value: 8%
Servings: 5

Low-Sodium
Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g14%
Saturated1g6%
Carbs17g6%
Fiber3g14%
Sugars12g0%
Protein3g5%
Sodium127mg5%
Calcium60mg6%
Magnesium26mg7%
Potassium372mg11%
Iron1mg3%
Zinc1mg4%
Phosphorus55mg8%
Vitamin A263IU5%
Vitamin C63mg104%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg4%
Niacin (B3)0mg2%
Vitamin B60mg6%
Folic Acid (B9)67µg17%
Vitamin E2mg10%
Vitamin K126µg158%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated3g0%
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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