Refreshing radicchio, spinach, silverbeet and pine nut salad recipe
Bitter leaves with toasted pine nuts and a sweet, creamy ranch dressing balance this salad beautifully. The contrast of deep forest green and bright purple looks gorgeous on the table
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 tablespoons mayonnaise
- 1 tablespoon buttermilk
- 1 tablespoon sour cream
- 1/2 teaspoon caster sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 small witloof, cut into thin wedges
- 50 grams baby spinach, washed
- 50 grams radicchio, torn
- 50 grams silverbeet, stems removed, sliced
- 1/3 cup pine nuts, toasted in a dry pan over low heat
- 1/2 cup flat-leaf parsley, roughly chopped
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