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Red, White, and Blue Salad
Category
Salad Side Dish
Servings
6
Prep Time
45 minutes
Cook Time
5 minutes
Ingredients
- 1 tablespoon sugar
- 1/4 cup champagne vinegar
- 1/4 cup water
- 1 teaspoon kosher salt
- 1/2 English cucumber (peeled and diced (about 1 cup))
- 1 tablespoon champagne vinegar
- 1 teaspoon whole grain mustard
-
3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 2 heads radicchio (chopped)
- 1 curly endive or frisee (chopped)
- 1 1/2 cups red grapes (halved)
- 1 cup blueberries
- 1/2 cup chopped roasted and salted pistachios
1/2 cup crumbled gorgonzola piccante
For the quick pickle:
For the salad:
Instructions
- This recipe originated on Giada Entertains. Episode: Football Picnic.
- In a small saucepan combine the sugar, vinegar, water and salt. Bring to a simmer over medium heat. Remove from the heat and allow to cool for 5 minutes. Place the cucumbers in a small bowl. Pour the brine over the cucumbers and allow to sit at room temperature for 30 minutes.
- Meanwhile in a large bowl, whisk together the vinegar, mustard, olive oil and salt. Add the radicchio, endive, grapes and blueberries. Toss well to coat. Drain the cucumber and sprinkle over the top along with the pistachios and gorgonzola picante. Toss one last time and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 216
Amount/Serving
% Daily Value
- Carbs
- 18 grams
- Protein
- 5 grams
- Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 743 milligrams
- Fiber
- 4 grams
- Sugar
- 12 grams
1 comment
Made this for sun brunch & ate the leftovers all week long! Love all the flavors. Had never tried pickled cucumbers before and it was so easy!