Rating: 4 stars
1 Ratings
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Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

Source: EatingWell Magazine, December 2006


Recipe Summary

30 mins


Champagne Vinaigrette
Red & White Salad


Instructions Checklist
  • 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. )

  • 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 Facts

about 1 3/4 cups
92 calories; protein 2.2g; carbohydrates 9.9g; dietary fiber 3.3g; sugars 4.1g; fat 5.7g; saturated fat 0.8g; vitamin a iu 864.4IU; vitamin c 16.7mg; folate 41.9mcg; calcium 56.7mg; iron 1.9mg; magnesium 25mg; potassium 326mg; sodium 363.9mg.

1 1/2 vegetable, 1 1/2 fat