Best Spinach And Radiicchio Salad With Mushrooms And Cashews Recipes

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

ROASTED MUSHROOM SALAD

Roasted Mushroom Salad image

Roasted mushrooms, radicchio and spinach make a colorful salad - a tasty side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

2 packages (8 oz each) fresh mushrooms, quartered
2 packages (8 oz each) fresh cremini mushrooms, quartered
4 packages (about 3.5 oz each) fresh shiitake mushrooms, quartered
3 tablespoons olive oil
1 teaspoon salt
1/3 cup sherry vinegar
2 tablespoons finely chopped shallots
1 small clove garlic, finely chopped
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground pepper
2/3 cup olive oil
1 bag (6 oz) fresh baby spinach leaves
1 small head radicchio, torn (about 4 cups)
2 cups crumbled blue cheese (8 oz)

Steps:

Heat oven to 450°F. In large shallow roasting pan, stir all three kinds of mushrooms, 3 tablespoons oil and 1/2 teaspoon of the salt. Roast uncovered 45 minutes, stirring twice, until liquid is evaporated.
Meanwhile, in small bowl, mix vinegar, shallots, garlic, mustard, pepper and remaining 1/2 teaspoon salt with wire whisk. Slowly add 2/3 cup oil, stirring constantly with whisk. Transfer mushrooms to medium bowl; stir in 1/4 cup vinaigrette. Cool to room temperature.
Divide spinach and radicchio among 8 salad plates; top evenly with roasted mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.

Nutrition Facts : Calories 358, Carbohydrate 11 g, Fat 5, Fiber 3 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 760 mg