Saturday, October 3, 2009

Radicchio Wraps with Turkey and Swiss

Do you ever get tired of eating the traditional salad?

Seriously! Between trying to spear a few measly lettuce leaves while snagging a couple miscellaneous vegetables in the same jab, there's always that concern that maybe you've gotten too much on the fork! That's not good and we've all been there! You stab and stab and stab, and just when you think you've landed yourself a well-rounded bite, you start to raise it to your mouth, only to hear that little etiquette voice inside your head that's sounding the alarm,"Whoa! Too much...tooooo much! You're not going to get that whole load in your mouth without breaking a wing."

You know what wing we're talking about, right...that wild wing of lettuce, the one drenched in salad dressing that doesn't quite fit in your open mouth so it slams upside your cheek and leaves a nice goopy trail of French dressing? Yeah, that's attractive.

What's worse, before you've polished off your salad, chances are, you'll make this error in judgment at least one more time. Sad, but true.

So, we ask you again, "Are you tired of eating traditional salads?"


Well lucky for you, we have the perfect substitute.

If you consider this radicchio recipe a salad, then large lettuce leaves smearing your cheeks with dressing could be a problem of the past, BUT you could also view this as a wrap, where the radicchio plays the perfect substitute for the flour tortilla you would normally use in a sandwich wrap. Each one of those little, refined, white floured tortillas weighs a hefty 100 calories each - and they are so not worth that!

SO! Is it a salad or is it a sandwich?

Sandwich or Salad?
Salad or Sandwich?

YOU decide.

YOU enjoy!

Radicchio Wraps with Turkey and Swiss

1-1/2 Oz. Swiss Cheese (Gruyere or Jarlsberg-yum!) cut into matchsticks
One Granny Smith Apple, cut into matchsticks
6 Ounces Jicama, peeled and cut into matchsticks
One Small Celery Stalk, cut into matchsticks
8 Ounces Cooked Sliced Smoked Turkey
2 Radicchio Leaves from one small head
One Tablespoon Mayonnaise
One Tablespoon Apple Cider Vinegar
2 Teaspoons Dijon Mustard
Fresh Chives for garnish

Stir together the mayo, vinegar, and mustard. Set aside. Fill radicchio leaves evenly with remaining ingredients. Drizzle "dressing" sparingly over top. Garnish with chives if desired and then "Wrrrrap her up!"

As always, the possibilities here are endddddddddless! This suggested blend of ingredients make up a sensational salad, but you could do whatever you want with this idea, which is why we love it!


Kate said...

cool beans! I just saw this in my issue of Health magazine. They served it w/ Apple Squash soup. YUM!

Sheri said...

Let us know if you make that Apple Squash Soup before we do Kate, and give us a review!

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