RADICCHIO, SPINACH AND APRICOT SALAD WITH GOAT CHEESE - Serves 4. The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.

• 1/2 c. dried apricots, halved • 2 tbsp. balsamic vinegar • 2 tbsp. olive oil • Coarse salt and ground pepper • 1 head (8 ounces) radicchio, halved, cored and roughly torn • 1 (5-oz.) bag baby spinach • 1/2 c. (2 oz.) soft crumbled goat cheese

Directions
Place apricots in a small bowl and cover with boiling water; let stand 5 minutes. Drain and pat dry with paper towels. Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper. Add apricots, radicchio and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese.

Nutrition information per serving: Calories 165 Fat 10 g Sodium 95 mg Carbohydrates 15 g Saturated fat 3 g Calcium 76 mg Protein 5 g Cholesterol 7 mg Dietary fiber 2 g Diabetic exchanges per serving: 1 vegetable, 1/2 fruit, 1/2 medium-fat meat, 1 1/2 fat.



CHICKEN WITH LEMON-MUSTARD SAUCE AND SEARED RADICCHIO Serves 4.  A drizzle of tangy lemon-mustard sauce brightens chicken cutlets and mellows wedges of quick-cooked radicchio.

• 2 tbsp. all-purpose flour • Coarse salt and ground pepper • 11/2 lb. chicken cutlets (about 8) • 2 tbsp. olive oil, divided • 2 tbsp. Dijon mustard • 2 tbsp. capers, drained and rinsed • 2 tbsp. fresh lemon juice • 2 tbsp. butter, cold, cubed • 2 (8-oz.) heads radicchio, quartered through core

Directions
Place flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the cutlets; cook until lightly browned and cooked through, about 1 to 3 minutes per side (reduce heat if browning too quickly).

Transfer chicken to a plate and cover with aluminum foil to keep warm. Cook remaining cutlets and add to plate; cover and set aside (reserve skillet). Add 3/4 cup water to skillet; boil over medium-high heat until liquid is reduced to 1/2 cup, about 1 to 2 minutes. Remove skillet from heat and whisk in mustard, capers, lemon juice and any accumulated juices on plate from chicken. Add butter and whisk until creamy, about 1 minute; season with salt and pepper.

Transfer sauce to a small bowl and cover to keep warm. Wipe out skillet with a paper towel. Add remaining 1 tablespoon oil, and place over high heat. Add radicchio, cut side down, and sear, without turning, until lightly charred, about 1 to 2 minutes. Turn and repeat on other side. Serve chicken and radicchio drizzled with sauce.

Nutrition information per serving: Calories 365 Fat 19 g Sodium 435 mg Carbohydrates 8 g Saturated fat 6 g Calcium 51 mg Protein 40 g Cholesterol 120 mg Dietary fiber 1 g

Diabetic exchanges per serving:
1 vegetable, 5 1/2 lean meat, 1/2 fat.



RADICCHIO SLAW Serves 4. Traditional coleslaw seasonings -- sweetened vinegar and celery seed -- are tossed with thinly sliced radicchio and green onions for this new rendition of a familiar favorite.

• 3 tbsp. cider vinegar • 2 to 3 tsp. sugar • 2 tbsp. olive oil • Coarse salt and ground pepper • 2 (8-oz.) heads radicchio, halved, cored and thinly sliced crosswise • 2 green onions, sliced on the diagonal • 1/2 tsp. celery seed

Directions
In a large bowl, combine vinegar and sugar; stir to dissolve sugar. Whisk in oil and season with salt and pepper. Add radicchio, green onions and celery seed to bowl. Toss to combine, and let stand for 10 minutes to soften. Toss again, and serve.

Nutrition information per serving: Calories 100 Fat 7 g Sodium 27 mg Carbohydrates 8 g Saturated fat 1 g Calcium 33 mg Protein 2 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving:
1 vegetable, 1 1/2 fat.