Red & White Salad

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
4 cups thinly sliced hearts of romaine
2 heads Belgian endive, cored and thinly sliced
1 bulb fennel, trimmed, cored, quartered and thinly
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
Freshly ground pepper to tasteDIRECTIONS
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
Per serving:
92 calories
6 g fat
1 g sat
10 g carbohydrates
3 g total sugars
2 g protein
3 g fiberSmartPoints value : 3

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