Red & White Salad

Red & White Salad

4 Reviews
From: EatingWell Magazine, December 2006

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

Ingredients 8 servings

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  • Champagne Vinaigrette
  • 1 shallot, peeled and quartered
  • ¼ cup champagne vinegar or white-wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon salt
  • Freshly ground pepper to taste
  • Red & White Salad
  • 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
  • ½ head radicchio, cored, quartered and thinly sliced
  • 1 red apple, cored and cut into matchsticks
  • 1 cup thinly sliced radishes
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  1. 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. )
  2. 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.
  • 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 information

  • Serving size: about 1¾ cups
  • Per serving: 92 calories; 6.0 g fat(1.0 g sat); 3.0 g fiber; 10.0 g carbohydrates; 2.0 g protein; 42.0 mcg folate; 0 mg cholesterol; 4.0 g sugars; 0.0 g added sugars; 864.0 IU vitamin A; 17.0 mg vitamin C; 57.0 mg calcium; 2.0 mg iron; 364 mg sodium; 326.0 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1½ fat

Reviews 4

April 09, 2015
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By: EatingWell User
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
January 02, 2012
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By: EatingWell User
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
December 25, 2011
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By: EatingWell User
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
November 25, 2010
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By: EatingWell User
Champagne Vinaigrette has WAY too much shallots.... definitely cut this by 75%. Horrible after taste, otherwise this probably would have been a good recipe.