- For the dressing, in a blender combine orange sections, honey, lemon juice, oil, shallots and ginger; blend until smooth. Season with pepper to taste. Cover and refrigerate until serving time.
- For the salad, in a large bowl combine carrots, bell peppers, grapefruit and green onions. Add 1?2 cup of the dressing; toss to coat. Season with pepper to taste.
- Place 1 radicchio leaf on each of 6 salad plates. Spoon 3?4 cup of the salad into each leaf. Serve with remaining dressing.
View all nutritional information
Calories 82, Calories Fat 16, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 20mg, Carbohydrate 16g, Protein 1g
|Calories (fat) extra||20|
|Total Fat (extra)||3|
|Saturated Fat (extra)||1|