Pineapple Salad with Radicchio and Sprouts

By minicoopercraig

Use alfalfa, sunflower or soybean sprouts for this delicate, light and healthful salad. Green leaf lettuce can replace the radicchio. The pineapple may be from a can, but drain it well before adding to the salad.

Ingredients

• 1 head radicchio, separated into leaves
• 8 slices pineapple, cut into small cubes
• 1 handful pinenuts
• 1 teaspoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon sugar
• Salt and freshly ground pepper
• 1/4 cup extra virgin olive oil
• 1/4 lb sprouts

Details

Servings 4

Preparation

Step 1

Line a salad bowl with the radicchio leaves. In another bowl, mix together the pineapple and pine nuts. In a small bowl, stir together lemon juice, vinegar, sugar and salt and pepper to taste until well mixed. Add the oil and stir vigorously until well blended.
Pour half of the dressing over the pineapple mixture and mix well. Toss the sprouts with the remaining dressing. Spoon the pineapple mixture atop the radicchio. Garnish with the sprouts and serve.