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Red & White Salad

December 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (46 votes)

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



READER'S COMMENT:
"Champagne Vinaigrette has WAY too much shallots.... definitely cut this by 75%. Horrible after taste, otherwise this probably would have been a good recipe. "
Red & White Salad

Makes: 8 servings, about 1 3/4 cups each

Active Time:

Total Time:

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

This recipe calls for:

Preparation

  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.

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).

Carbohydrate Servings: 1

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


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