![Radicchio Salad with Honey-Jalapeño Vinaigrette](https://storage.googleapis.com/download/storage/v1/b/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/o/Images%2FRecipes%2F2022%20Jan%20Feb%20CC_Radicchio%20Salad%20and%20Garlic%20Butter%20Shrimp%20600x360.jpg?generation=1643043975413763&alt=media)
![Radicchio Salad with Honey-Jalapeño Vinaigrette](https://storage.googleapis.com/download/storage/v1/b/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/o/Images%2FRecipes%2F2022%20Jan%20Feb%20CC_Radicchio%20Salad%20and%20Garlic%20Butter%20Shrimp%201600x400.jpg?generation=1643044004503015&alt=media)
![Radicchio Salad with Honey-Jalapeño Vinaigrette](https://storage.googleapis.com/download/storage/v1/b/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/o/Images%2FRecipes%2F2022%20Jan%20Feb%20CC_Radicchio%20Salad%20and%20Garlic%20Butter%20Shrimp%20600x360.jpg?generation=1643043975413763&alt=media)
![2022 Jan Feb CC_Radicchio Salad and Garlic Butter Shrimp 600x360.jpg](https://storage.googleapis.com/download/storage/v1/b/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/o/Images%2FRecipes%2F2022%20Jan%20Feb%20CC_Radicchio%20Salad%20and%20Garlic%20Butter%20Shrimp%20600x360.jpg?generation=1643043975413763&alt=media)
1. Toss the radicchio, radish and onion together.
2. Top with the pistachios, feta and pomegranate seeds.
3. For the vinaigrette, place the jalapeño, honey, vinegar, salt and pepper in a blender or small food processor.
4. Blend until smooth, and drizzle in the oil.
5. Drizzle 2 tablespoons of dressing over each salad serving.
6. Serve the extra dressing at the table.
Per Serving:
Calories: 720, Fat: 66 g (13 g Saturated Fat), Cholesterol: 35 mg, Sodium: 750 mg, Carbohydrates: 31 g, Fiber: 3 g, Protein: 8 g.
Shop Ingredients
![Athenos Traditional Crumbled Feta Cheese](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/4a27cf38-8946-45d3-84de-c73f1d98f7b0.jpeg)
![Nature Nates Honey, Raw & Unfiltered](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/9209a2ee-3f3b-44da-8e7c-dab98a65602c.jpeg)
![Brookshire's Iodized Salt](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/a810ec59-24ac-44a3-a86c-9decc0ea5847.jpeg)
![Brookshire's Black Pepper, Ground](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/1161eb19-625c-477c-8314-1e1137e741b5.jpeg)
![Texas Olive Ranch Olive Oil, Extra Virgin](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/08efd8ea-8a9f-4e90-951f-9e88b1336563.jpeg)
Nutritional Information
Per Serving:
Calories: 720, Fat: 66 g (13 g Saturated Fat), Cholesterol: 35 mg, Sodium: 750 mg, Carbohydrates: 31 g, Fiber: 3 g, Protein: 8 g.
Directions
1. Toss the radicchio, radish and onion together.
2. Top with the pistachios, feta and pomegranate seeds.
3. For the vinaigrette, place the jalapeño, honey, vinegar, salt and pepper in a blender or small food processor.
4. Blend until smooth, and drizzle in the oil.
5. Drizzle 2 tablespoons of dressing over each salad serving.
6. Serve the extra dressing at the table.