Recipe courtesy Paula Deen
Show: Paula's Best Dishes
Episode: Fire Up the Grill!
For the dressing: In a small bowl, whisk together the vinegar, olive oil, orange zest, honey, salt, and pepper. Set aside.
For the salad: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.
Grill the radicchio until browned, about 2 minutes per side. Cool completely.
Chop the grilled radicchio into bite-size pieces. In a medium bowl, combine the chopped radicchio, orange sections, and walnuts. Add the dressing, and toss gently to coat. Add salt and pepper, to taste, if needed. Serve at room temperature.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 462 | ||
Calories from Fat: 152 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 486.4mg | 17 % | |
Potassium 504.8mg | 13 % | |
Total Carbohydrate 77.5g | 23 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 72.4g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
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