Red & White Salad

Red & White Salad

Red & White Salad

http://www.eatingwell.com/recipes/red_white_salad.html

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

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

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

  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.

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

1 Carbohydrate Serving

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

Tips & Notes

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

Champagne Vinaigrette

http://www.eatingwell.com/recipes/champagne_vinaigrette.html

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

Whirring this champagne vinaigrette 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.

2/3 cup, for 8 servings | Active Time: 5 minutes | Total Time: 5 minutes

Ingredients

  • 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

Preparation

  1. Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.

Nutrition

Per serving : 53 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 182 mg Sodium; 4 mg Potassium

Exchanges: 1 1/2 fat

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week.
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