Servings: 4

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Italian Radicchio Slaw with Bacon Vinaigrette


1 head Frieda’s Radicchio, shredded (3 ½ cups)
3 cups shredded green cabbage
2/3 cup Frieda’s Pignolias or slivered almonds, toasted
Bacon Vinaigrette

Bacon Vinaigrette:
6 slices raw bacon, chopped
½ cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper


Toss the radicchio, green cabbage and pine nuts in a large bowl until combined. Shake the vinaigrette. Pour over the salad and toss to coat.

Cook the bacon until crisp. Drain, reserving 3 tablespoons of the hot bacon drippings. Crumble the bacon. Combine the reserved bacon drippings, crumbled bacon, vinegar, sugar, salt and pepper in a jar with a tight-fitting lid. Cover and shake well.