Clementine, walnut and radicchio salad
A beautiful radicchio salad that will brighten up any winter table. Clementines and walnuts complement the bitter radicchio leaves perfectly in this delicious, seasonal salad. Suitable for vegans.
Servings 4
Calories 263kcal
Ingredients
- 1 radicchio finely sliced
- 100 g walnuts toasted
- 4 clementines peeled and broken into segments
- 25 g flat leaf parsley roughly chopped
- 2 tablespoons olive oil
- 1 tablespoons white wine vinegar*
- Salt and pepper
Instructions
- First toast 100g walnuts in a dry frying pan for a minute or two, stirring occasionally to turn.
- Place your finely sliced radicchio into a large mixing bowl. Add the segments of 4 clementines, the walnuts and 25g roughly chopped parsley. Toss together.
- Drizzle over 2 tablespoons olive oil and 1 tablespoon white wine vinegar. Mix well. Season to taste with salt and pepper.
Notes
- Lemon juice or cider vinegar could also be used.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 263kcal | Carbohydrates: 13g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 278mg | Fiber: 3g | Sugar: 8g | Vitamin A: 532IU | Vitamin C: 45mg | Calcium: 56mg | Iron: 1mg