Red & White Salad

From EatingWell: December 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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

Nutrition Profile

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.

Tips & Notes

Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.

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.

Nutrition Bonus: Vitamin C (30% daily value).

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 1/2 fat