Radicchio Spinach And Apricot Salad With Goat Cheese Recipes

SPINACH SALAD WITH APRICOT VINAIGRETTE

Spinach Salad with Apricot Vinaigrette image

Make and share this Spinach Salad with Apricot Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (10 ounce) package fresh Baby Spinach
1 pint grape tomatoes, halved
1 small purple onion, thinly sliced
1/2 cup chopped dried apricot
1 (4 ounce) package crumbled goat cheese
1 ripe avocado, peeled and diced
1/2 cup chopped toasted pecans
1/3 cup vegetable oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
2 tablespoons apricot jam
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground pepper

Steps:

To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside.
To make salad: Add all salad ingredients to a large bowl; toss to mix.
Drizzle Apricot Vinaigrette over salad; toss to coat.
Season to taste with salt/pepper if needed.

Nutrition Facts : Calories 362.1, Fat 29.6, SaturatedFat 6.8, Cholesterol 15, Sodium 337.9, Carbohydrate 21.1, Fiber 5.9, Sugar 12.2, Protein 8

SPECIAL RADICCHIO-SPINACH SALAD

Special Radicchio-Spinach Salad image

Almost too pretty to eat, this colorful salad combines mint, chipotle pepper and honey to create a refreshing sweet-spicy flavor combination. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

In a large salad bowl, combine the first 7 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.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 117mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

RADICCHIO, GOAT CHEESE, AND RAISIN SALAD

Radicchio, Goat Cheese, and Raisin Salad image

This quick salad delivers a lot of flavor. The radicchio has a touch of bitterness, but the raisins bring in the sweet element, and the goat cheese the creamy complexity. It is a great appetizer, or can be a main course.

Yield serves 6

Number Of Ingredients 6

Ingredients

3/4 cup golden raisins
3 tablespoons balsamic vinegar
2 pounds radicchio, cut into 1-inch shreds
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 pound fresh goat cheese (or Gorgonzola-dolce, or sweet, is best)

Steps:

Put the raisins in a small bowl, and pour the vinegar over them. Let soak for 15 minutes.
Pour the raisins and vinegar over the shredded radicchio in a large serving bowl. Drizzle with the olive oil, and season with the salt. Toss well to coat the salad with the dressing. Crumble the goat cheese into chunks over the salad, and gently toss again to distribute the cheese, taking care to keep it in chunks.

RADICCHIO SALAD WITH BLACK OLIVE VINAIGRETTE AND ALMOND CRUSTED GOAT CHEESE

Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese image

Provided by Sandra Lee

Categories appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/4 cup balsamic vinegar
2 tablespoon Dijon mustard
1 tablespoon honey
2/3 cup extra-virgin olive oil
1/4 cup chopped black olives
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
5 ounces plain goat cheese
1/2 cup finely chopped almonds
1/2 teaspoon paprika
3 small heads radicchio

Steps:

Vinaigrette:
In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt, pepper and dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour).
Goat cheese:
Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a shallow bowl. Roll balls in paprika almond mix until completely covered on all sides.
Salad:
Rinse radicchio and cut into narrow slices. Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons.

LETTUCE, RADICCHIO AND GOAT CHEESE SALAD

Lettuce, Radicchio and Goat Cheese Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon finely chopped garlic
5 tablespoons olive oil
Salt and freshly ground pepper to taste
3 cups lettuce, washed and dried
2 cups radicchio, washed and dried
1/4 pound goat cheese, crumbled

Steps:

To make the dressing, place mustard in bowl and add vinegar and garlic. Start beating with wire whisk and add oil slowly, then salt and pepper to taste. Blend well.
Add the lettuce, radicchio and cheese, toss well and serve.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 23 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 279 milligrams, Sugar 1 gram, TransFat 0 grams

RADICCHIO, SPINACH, AND APRICOT SALAD WITH GOAT CHEESE

Radicchio, Spinach, and Apricot Salad with Goat Cheese image

The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1/2 cup dried apricots, halved
1/2 cup dried apricots, halved
2 tablespoons olive oil
Coarse salt and ground pepper
1 head radicchio (8 ounces), halved, cored, and roughly torn
1 bag (5 ounces) baby spinach
1/2 cup soft crumbled goat cheese (2 ounces)

Steps:

Place apricots in a small bowl, and cover with boiling water; let stand 5 minutes. Drain, and pat dry with paper towels.
Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper.
Add apricots, radicchio, and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese.

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