Radicchio Salad With Citrus and Medjool Dates

Radicchio Salad With Citrus and Medjool Dates


  • 3 tbsp. orange juice
  • 2 tsp. Dijon mustard
  • 1/3 cup olive oil
  • 2 tbsp. snipped fresh chives
  • 2 heads radicchio, divided
  • 1 orange, peeled and segmented
  • 1 pink grapefruit, peeled and segmented
  • 8 Natural Delights Medjool dates, pitted and chopped
  • 1/4 cup pistachio nuts, chopped


  1. Whisk together orange juice and mustard and in a small bowl. Slowly drizzle olive oil into the mixture, whisking constantly to form a vinaigrette. Stir in chives.
  2. Arrange enough radicchio leaves onto 4 plates to form 4 bowls by overlapping leaves. Slice remaining radicchio finely and place into “bowls.” Fan out the segments of orange and grapefruit and sprinkle with dates.
  3. Drizzle with vinaigrette and sprinkle with pistachios.

Serve immediately.

Serves 4
20 minutes

Nutritional analysis per serving:

Calories: 390, Fat: 23g, Saturated Fat: 3g, Trans Fat: 0g, MUFA:  15.28, PUFA:  3.84, Cholesterol: 0mg, Sodium: 75mg, Potassium: 623mg, Carbohydrates: 53g, Fiber: 7g, Sugar: 40g, Protein: 4g, Vitamin A:  20%, Vitamin C:  80%, Calcium:  8%, Iron:  6%