This past weekend, I hosted one of my favourite events, my Mother’s Day luncheon. It’s a wonderful afternoon of good food and wine. One of the dishes I served was this salad of baby spinach, chopped radicchio, my 3-ctirus dressing, some crumbled Feta and toasted walnuts.

Radicchio is in the chicory family, can be eaten raw in salads but I’ve seen wedges of it grilled as well. It grows best in Spring and Fall and most grocery stores carry it.

Beside this being a tasty salad, it’s also an attractive one with the green and purple contrasts. Some crumbled feta, walnuts and you’ll find this salad refreshing and filling.

Spinach Salad with Radicchio & Feta

Recipe by Peter MinakiCourse: Featured

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Ingredients

• 1/2 head of radicchio, thinly chopped

• approx. 3 cups of baby spinach

• 2 scallions, thinly sliced

• 1/3 cup of crumbled Feta

• salt and pepper to taste

• 3 citrus dressing recipe

• 1/4 cup of toasted chopped walnuts

Directions

• Add your radicchio, spinach, scallions, some salt and pepper, half the Feta and dressing (to your taste).
  
• Gently toss, have a taste and adjust seasoning or add more dressing if needed.
• Top with the remaining Feta and walnuts and serve