Red & White Salad

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006
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Ingredients

Champagne Vinaigrette
Red & White Salad

Directions

  • To prepare the vinaigrette: Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth. (Whirring this dressing in the blender gives it a creamy consistency. If you don't have a blender just mince the shallots, then whisk the ingredients in a medium bowl. )

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  • To prepare the salad: 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.

Tips

Make Ahead Tip: Cover and refrigerate vinaigrette (Step 1) for up to 1 week; prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.

Nutrition Facts

Serving Size: about 1 3/4 cups
Per Serving:
92.3 calories; protein 2.2g 4% DV; carbohydrates 9.9g 3% DV; exchange other carbs 0.5; dietary fiber 3.3g 13% DV; sugars 4.1g; fat 5.7g 9% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 864.4IU 17% DV; vitamin c 16.7mg 28% DV; folate 41.9mcg 11% DV; calcium 56.7mg 6% DV; iron 1.9mg 10% DV; magnesium 25mg 9% DV; potassium 326mg 9% DV; sodium 363.9mg 15% DV; thiaminmg 2% DV.
Exchanges:

1 1/2 vegetable, 1 1/2 fat

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
04/09/2015
Never Fails to Please This salad is delicious and everyone who eats it raves about it. I am not sure about the individual who thought the shallots were bad in it; I love shallots and I have never had anyone comment about overpowering flavor of shallots. I will say though that after the first time I made it I have never included the hearts of palm. I don't personally see the appeal of them and they are quite expensive. Furthermore they come canned while the rest of the salad is fresh. Leftovers are still good the next day but after that it is too wilted naturally so if you think you might not eat all of it at one sitting I would only dress the portion you plan to eat. I have served this at pot lucks and at Thanksgiving dinner and it is always a favorite. Pros: Delicious beautiful Cons: A bit of work some expensive ingredients Read More
EatingWell User
Rating: 4 stars
01/02/2012
Lots of chopping but great salad Great recipe and fun salad to add to winter repetoire. Added craisins and red cabbage for extra flavor and crunch. Doubled vinaigrette and used T light mayo to mellow vinegar but used only 1/4 shallots called for. Also added handful of rendered pancetta to add some depth. Pros: Unordinary combination makes for great crunch Cons: Little laborious Read More
EatingWell User
Rating: 5 stars
12/25/2011
My Christmas Salad This is the go-to salad for every Christmas meal since 2008 when the recipe first came out. My sister-in-law and I both love it and make it every year. I disagree with another reviewer about the shallots in the dressing - I happen to like the flavor and don't find it overwhelming. If you're worried though there are commercial champagne vinegrettes out there that could be used instead - but why? when you could make your own? Pros: Delicious! Cons: A lot of chopping Read More
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EatingWell User
Rating: 4 stars
10/29/2011
Champagne Vinaigrette has WAY too much shallots.... definitely cut this by 75%. Horrible after taste otherwise this probably would have been a good recipe. Read More
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