Red & White Salad

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

Ingredients:

Champagne Vinaigrette

  • 1 shallot, peeled and quartered
  • 1/4 cup champagne vinegar or white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 3/4 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
  • 1/2 head radicchio, cored, quartered and thinly sliced
  • 1 cup thinly sliced radishes
  • 1 red apple, cored and cut into matchsticks
  • Freshly ground pepper to taste

Preparation

  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.

Nutrition

Per serving: 92 calories; 6 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 3 g total sugars; 2 g protein; 3 g fiber; 364 mg sodium; 326 mg potassium.

Nutrition Bonus: Vitamin C (28% daily value)

Carbohydrate Servings: 1/2

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