Red & White Salad
http://www.eatingwell.com/recipes/red_white_salad.html
From EatingWell: December 2006, EatingWell for a Healthy Heart Cookbook (2008)Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.
8 servings, about 1 3/4 cups each | Active Time: 25 minutes | Total Time: 25 minutes
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
Preparation
- 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.
Nutrition
Per serving : 111 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 2 g Protein; 3 g Fiber; 424 mg Sodium; 324 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 1/2 fat
Tips & Notes
- Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.