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White bowl of Red Salad with Citrus, Honey and Thyme Vinaigrette.

This salad looks like I got in a fight with the color green and it told me I could only play with the color red from now on.

Red Salad with Citrus, Honey and Thyme Vinaigrette in a white bowl.

I made this salad with leftover ingredients from a Spicy Braised Radicchio and Red Cabbage (coming soon!) dish when I needed a pop of color on a holiday table.   Who says salads have to be green (or at least green-based)?  Seriously, I felt a little clever and badass.  This is all it takes for a middle aged woman to feel clever and badass, apparently. #proudnotproud

Bowl of Red Salad with Citrus, Honey and Thyme Vinaigrette next to a fork and wine.

And then I made it again with a little collection of stunning varietals of radicchio that my friends at Melissa’s sent me?  Rosso Tardivo, Rosso de Padovo, La Rose di Veneto, oh my goodness, each one looks like an exotic flower.

Fork in a Red Salad with Radicchio, Citrus, Honey and Thyme Vinaigrette.

Now, if you get your hands on varieties like these, don’t rush to sliver them up, but look at the leaves and see which you might want to leave whole, or at least in bigger pieces, and which are going to be better slivered up.

Red Salad with Radicchio, Citrus, Honey and Thyme Vinaigrette on a plate.

Prepare yourself for the ooh and aahs on this one.  I would serve this up at any holiday meal.  This is the opposite of an afterthought salad.

Green plate piled high with a Red Salad with Radicchio, Citrus, Honey and Thyme Vinaigrette.

Other Leafy Salad Recipes:

Red Salad with Citrus, Honey and Thyme Vinaigrette

5 from 1 vote
Prep: 15 minutes
Cook: 0 minutes
Marinating Time: 1 hour
Total: 1 hour 15 minutes
Servings: 6 People
Red is the new green.

Ingredients 

  • 1 medium head radicchio
  • ½ small head red cabbage
  • 1 red onion

For the Vinaigrette

  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground pepper to taste
  • ¼ cup extra virgin olive oil
  • 2 teaspoons honey
  • 1 teaspoon fresh thyme leaves

Instructions 

  • Quarter and core the radicchio and cabbage, and very thinly slice both vegetables. Halve and very thinly slice the red onion. Place the radicchio, cabbage and onions in a large bowl. Sprinkle over the orange juice, lemon juice, and balsamic vinegar and toss. Set aside for an hour, tossing every once in awhile so that the acids and salt wilt the vegetables a bit. This can also be covered and refrigerated for up to a day, tossing occasionally if possible.
  • In a small container, place the olive oil, honey and thyme. Shake to combine. Pour over the cabbage mixture and toss to combine. Taste and add salt and pepper as needed.

Notes

Depending on the variety of lettuce you find, you may not want to rush to sliver them up, but look at the leaves and see which you might want to leave whole, or at least in bigger pieces, and which are going to be better slivered up

Nutrition

Calories: 123kcal, Carbohydrates: 10g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Sodium: 21mg, Potassium: 203mg, Fiber: 2g, Sugar: 6g, Vitamin A: 796IU, Vitamin C: 44mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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