Red & White Salad
From: EatingWellBitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.
Servings: 8 servings, about 1 3/4 cups each
Prep: 25 mins
Total: 25 mins
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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
1 cup thinly sliced radishes
Champagne Vinaigrette, (recipe follows)
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.
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
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