Special Radicchio-Spinach Salad
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
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 peppers in adobo sauce
- 1/4 teaspoon salt
- 1/2 cup crumbled feta cheese
Directions
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1In a large salad bowl, combine the first 7 ingredients. In a small saucepan over medium heat, combine lime juice, oil, honey, chipotle peppers and salt. Cook and stir until blended and heated through. Immediately pour over salad; toss to coat. Sprinkle with cheese.
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