Red and White Salad with Champagne Vinagrette - 11g carbs, 3g fiber

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Red and White Salad with Champagne Vinagrette

 

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

 

 

 

 

 

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.

 

Makes 8 servings, about 1 3/4 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

 

NUTRITION INFORMATION: Per serving: 111 calories; 7 g

fat (1 g sat, 5 g mono); 0 mg cholesterol; 11 g

carbohydrate; 2 g protein; 3 g fiber; 424 mg sodium;

324 mg potassium.

Nutrition bonus: Vitamin C (30% daily value).

1 Carbohydrate Serving

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

 

Source: EattingWell, Dec. 2006

Formatted by Chupa Babi: 12.22.07

 

MAKE AHEAD TIP: Prepare salad without dressing, cover

and refrigerate for up to 4 hours. Toss with

vinaigrette just before serving.

 

Bitter, sweet and peppery flavors marry well in this

confetti-like salad of wintery fruit and vegetables.

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Champagne Vinagrette

 

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

 

 

 

 

 

Combine shallot, vinegar, oil, mustard, salt and

pepper in a blender. Puree until smooth.

 

Makes 2/3 cup, for 8 servings

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

 

NUTRITION INFORMATION: Per serving: 70 calories; 7 g

fat (1 g sat, 5 g mono); 0 mg cholesterol; 2 g

carbohydrate; 0 g protein; 0 g fiber; 242 mg sodium; 5

mg potassium.

0 Carbohydrate Servings

Exchanges: 1 1/2 fat

 

Source: EattingWell, dec 2006

Formatted by Chupa Babi: 12.22.07

 

MAKE AHEAD TIP: Cover and refrigerate for up to 1

week.

 

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.

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