Radicchio, Haricots Verts and Sweet Lettuce Salad.

Tonight I made this salad for dinner. J and I both ended up eating at the same Mexican restaurant for lunch and so I wanted something light and healthy for dinner. The salad was one of the four recipes from Cooking Light that I planned to make Easter Sunday before time ran out so I had all of the ingredients on hand. I pulled the salad together pretty quickly and J told me, "This is the best thing you've ever made!" He asked me what was in the dressing because it was perfect. It reminded him of Chop't, a salad shop in NY that we loved and miss.

Bitter radicchio, balanced by salt, prosciutto, and walnut oil, finds a place in this well-rounded salad that features all five major tastes. Substitute extravirgin olive oil for walnut oil, if you prefer.

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Radicchio, Haricots Verts and Sweet Lettuce Salad

2 cups (2-inch) cut haricots verts

1 tablespoon walnut oil

1 tablespoon balsamic vinegar

2 teaspoons honey

1/2 teaspoon salt

1/2 teaspoon grated orange rind

1/2 teaspoon Dijon mustard

4 cups torn Boston lettuce

2 cups (1-inch) cubed sourdough bread (about 4 ounces), toasted

1 cup shredded radicchio

3/4 cup chopped prosciutto (about 2 ounces)

1/2 cup orange sections

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01. Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

02. Combine oil, balsamic vinegar, honey, salt, orange rind, and Dijon mustard in a large bowl; stir well with a whisk. Add haricots verts, lettuce, and remaining ingredients to bowl; toss gently to coat.

Yield
6 servings (serving size: about 1 1/3 cups)

Nutritional Information

CALORIES 122(26% from fat); FAT 3.5g; PROTEIN 5.5g; CHOLESTEROL 6mg; CALCIUM 35mg; SODIUM 449mg; FIBER 2.5g; IRON 1.6mg; CARBOHYDRATE 17.7g