Baby Arugula, Kale & Endive Salad in a Crispy Radicchio Bowl

Baby Arugula, Kale & Endive Salad in a Crispy Radicchio Bowl
Yield:
16 servings, 1 filled radicchio bowl (193 g) each

Ingredients

Ingredients Weights Measures
radicchio (bowl-shaped leaves), divided 1-1/2 lb. [675 g] 32 pieces
baby arugula 1 lb. [735 g] 2 qt. [2 L]
kale, cut into bite-size pieces 11 oz. [310 g] 2 qt. [2 L]
Belgian endive leaves, quartered 1 lb. [450 g] 1 qt. [1 L]
red peppers, cut into1/2-inch-wide julienne strips 8 oz. [225 g] 1 cup [250 mL]
yellow squash, cut into 1/2-inch-wide julienne strips 8 oz. [225 g] 1 cup [250 mL]
walnuts, chopped, toasted 2 oz. [60 g] 1/3 cup [75 mL]
Kraft Balsamic Vinaigrette Dressing 8 oz. [225 g] 1 cup [250 mL]
radicchio (bowl-shaped leaves), divided 1.5 oz. [45 g] 2 pieces
baby arugula 1.6 oz. [50 g] 1/2 cup [125 mL]
kale, cut into bite-size pieces 0.7 oz. [20 g] 1/2 cup [125 mL]
Belgian endive leaves, quartered 1 oz. [30 g] 1/4 cup [50 mL]
red peppers, cut into1/2-inch-wide julienne strips 0.5 oz. [15 g] 1 Tbsp. [15 mL]
yellow squash, cut into 1/2-inch-wide julienne strips 0.5 oz. [15 g] 1 Tbsp. [15 mL]
walnuts, chopped, toasted 3 g 1 tsp. [5 mL]
Kraft Balsamic Vinaigrette Dressing 0.5 oz. [15 g] 1 Tbsp. [15 mL]

Directions

Place half the radicchio leaves in single layer in sheet pan. Roast in 350ºF convection oven 10 min. or until crisp. Cool.

Combine remaining ingredients.

For each serving: Line 1 roasted radicchio bowl with unroasted radicchio leaf; fill with 1-1/4 cups (300 mL) salad.

Kraft Kitchens Tips

Substitute
Prepare using Kraft Golden Italian Dressing.

570591 : 145010

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Nutritional Information
Calories
 130
Total fat
 9 g
Saturated fat
 1 g
Cholesterol
 0 mg
Sodium
 170 mg
Carbohydrate
 11 g
Dietary fibre
 3 g
Sugars
 3 g
Protein
 4 g
Vitamin A
 60 %DV
Vitamin C
 90 %DV
Calcium
 10 %DV
Iron
 10 %DV