The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.
YIELD
6 servingsPREP
20 minCOOK
?READY
20 minIngredients
Creamy dill/garlic dressing
Directions
To toast pine nuts, place on a cookie sheet and bake at 375℉ (190℃) F for 5 minutes.
Strip spinach from its ribs and tear into bite sized pieces.
Place in large salad bowl.
Tear radicchio into bite sized pieces and add to spinach.
To make dressing, whisk together all ingredients in a bowl.
Taste for seasoning adding more lemon juice and dill to taste.
Use about ¾ cup(175ml) dressing for salad and reserve the remainder to use as a dip or to dress another salad.
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