Red & White Salad
Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
8 servings, about 1 3/4 cups each
Ingredients
-
4 cups thinly sliced hearts of romaine
-
2 heads Belgian endive, cored and thinly sliced
-
1 bulb fennel, trimmed, cored, quartered and thinly sliced
-
1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
-
1/2 head radicchio, cored, quartered and thinly sliced
-
1 red apple, cored and cut into matchsticks
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1 cup thinly sliced radishes
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Champagne Vinaigrette, (recipe follows)
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Freshly ground pepper, to taste
Directions
1
Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.
Tip:
MAKE AHEAD TIP: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.
Nutrition Facts
Calories 111, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 424 mg, Carbohydrate 11 g, Fiber 3 g, Protein 2 g, Potassium 324 mg. Daily Values: Vitamin C 30%. Exchanges: Vegetable 1.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Spinach-Orange Salad
For a complete meal, add grilled or broiled shrimp, whole grain rolls, and fresh fruit to this salad.
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