Endive and Radicchio Salad With Blue Cheese and Cumin Walnuts

A friend of ours first made this salad for us years ago (thanks, Richard), and it's been one of our go-to salads ever since.

Servings: 6

1/2 Cup Walnuts
Olive Oil
1 Teaspoon Cumin
4 Tablespoons Olive Oil
2 Teaspoons Balsamic Vinegar
2 Teaspoons Sherry Vinegar
Salt and Pepper, to taste
2 Heads Endive, cut in half lengthwise and sliced thin with RSVP Cut 'N Chunks
1 Head Radicchio, sliced thin
1/4 Pound Blue Cheese, mild, crumbled


  • Spray walnuts with olive oil and mix with cumin to lightly coat, and roast at 250 for 15 minutes.  Let cool
  • Mix oil, vinegars, salt & pepper to make a vinaigrette to taste
  • Mix endive, radicchio, cheese, walnuts and vinaigrette.
Per Serving: 162 Calories; 12g Fat (61.2% calories from fat); 9g Protein; 8g Carbohydrate; 6g Dietary Fiber; 14mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

This is an unusual salad that's great to serve after a main course as a palate cleanser.

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