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Baby Boomer Recipes | Italian Inspired Salad with Arugula and Radicchio

Italian Inspired Radicchio and Arugula Salad

Rebecca Forstadt Olkowski
An Italian inspired salad high in anti-oxidants and nutrition.
Course Salad
Cuisine Italian


  • 2 cups of fresh baby arugula
  • 1 small head of radicchio washed, patted dry and torn into 2" pieces
  • 1/4 cup of pine nuts roasted
  • 1/2 cup of Gorgonzola cheese crumbled
  • 1/2 of a small stalk of fennel - Cut the fennel lengthwise and cut out the core. Slice the fennel into very thin slices crosswise.


  • 1/4 cup of extra virgin olive oil
  • 2 Tbsp Balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 1 tsp honey


  • Arrange the arugula and radicchio in a salad bowl
  • Top with pine nuts, fennel slices, and Gorgonzola cheese.


  • Put the dressing ingredients in a covered jar and shake.
  • Toss dressing with the salad or serve on the side.


In addition to radicchio and arugula, you can throw in fresh sprouts to add additional micronutrients and anti-oxidants.