Bitter Spinach Citrus Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
20
protein 
1 g
sodium 
25 mg
carbohydrates 
3 g
fat 
0 g
fiber  
1 g
cholesterol 
0 mg
Servings 
8
Ingredients 

Dressing
3 Tbsp Mirin wine
1 Tbsp water
1 tsp hazelnut oil
1 tsp fresh lime juice

8 whole leaves radicchio lettuce
1 med orange, peeled, sectioned and diced
3 Tbsp Peppadew ™ Peppers, julienne
4 cups organic spinach

Peppadew™ Peppers can usually be found at natural food stores or online. The peppers have been specially prepared to give them a slightly sweet, slightly hot flavor. Roasted red peppers or any pickled peppers can be substituted.
Instructions 
  1. In a small bowl, combine all ingredients for dressing. 
  2. Place radicchio lettuce leaves in an ice bath for 1 hour to crisp leaves. Drain.
  3. In a large bowl, toss together orange pieces and peppers with the dressing. Add spinach and continue tossing until well combined.
  4. Place 1 whole leaf radicchio lettuce on a plate and scoop ½ cup spinach salad onto the radicchio. Repeat for remaining 7 salads.
Peppadew™ Peppers can usually be found at natural food stores or online. The peppers have been specially prepared to give them a slightly sweet, slightly hot flavor. Roasted red peppers or any pickled peppers can be substituted.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.