What makes this salad really special is the way the contrasting flavors are in perfect balance with one another. The sweetness of the oranges tempers the bitterness of the radicchio, and the olives add a nice savory and briny note. The dressing is a classic red wine and olive oil vinaigrette with plenty of Dijon mustard.

Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
30MINS
Total Time
$3.43
Cost Per Serving
Ingredients
Servings
4
us / metric

1/2 cup
Black Lentils
or French Le Puy Lentils

3 Tbsp
Red Wine Vinegar

1 tsp
Dijon Mustard

1/2 cup
Thinly Sliced Shallot, firmly packed

3/4 cup
Castelvetrano Olive
pitted and smashed flat with the side of a knife

1 head
Radicchio
preferably a small head, leaves separated and torn into pieces
or 4 cups Baby Arugula

1/2 cup
Crumbled Feta Cheese
optional
Nutrition Per Serving
Calories
525
Fat
29.7 g
Protein
13.5 g
Carbs
56.2 g