1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 pkg. (142 g) baby spinach leaves
1/2 cup chopped pecans, toasted
1/2 cup crumbled feta cheese with garlic and herbs
1/2 cup chopped dates
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How do I make it ?
Cook potatoes in boiling water in saucepan 6 to 8 min. or until tender; drain. Cool completely.
Place potatoes in 3-L bowl; top with layers of radicchio and clementines. Drizzle with dressing.
Top with layers of remaining ingredients.
Kraft Kitchen Tips!
Substitute red cabbage for the radicchio.
This salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
You will need to purchase about 1 large head radicchio and 4 clementines to get the chopped cup measures needed to prepare this colourful salad.
Calories From Fat
% Daily Value
Total fat 4 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 105 mg
Total carbohydrate 10 g
Dietary fibre 2 g
Sugars 6 g
Protein 2 g
12 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.