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To make this Italian-inspired salad more of a meal, Swanson suggests topping with cooked mung beans or a grated hard-boiled egg.
1 | Whisk together lemon juice, honey, coriander, and salt in small bowl. Gradually whisk in oil, followed by
cream (if using). Season with salt and pepper, if desired.
2 | Toss radicchio, arugula, and walnuts with two-thirds of dressing. Add most of figs and cheese and remaining third of dressing, if necessary. Transfer to serving platter, and top with remaining cheese and figs.
- Calories 393
- Carbohydrate Content 18 g
- Cholesterol Content 18 mg
- Fat Content 33 g
- Fiber Content 4 g
- Protein Content 11 g
- Saturated Fat Content 6 g
- Sodium Content 346 mg
- Sugar Content 10 g