PREP TIME: 10 minutes. TOTAL TIME: 10 minutes.
The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.
1/2 cup dried apricots, halved
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
1 head radicchio (8 ounces), halved, cored and roughly torn
1 bag (5 ounces) baby spinach
1/2 cup soft crumbled goat cheese (2 ounces)
Place apricots in a small bowl and cover with boiling water; let stand 5 minutes. Drain and pat dry with paper towels.
Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper.
Add apricots, radicchio and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese. Serves 4.
Per serving: 168 calories; 10 g fat (3 g saturated fat; 54 percent calories from fat); 18 g carbohydrates; 6 mg cholesterol; 165 mg sodium; 5 g protein; 3 g fiber.