Red and White Salad

By Jeanette Terry

Ingredients
  • 4 cup(s) thinly sliced hearts of romaine

  • 2 head(s) Belgian endive, cored and thinly sliced

  • 1 bulb(s) fennel, trimmed, cored, quartered and thinly sliced

  • 1 can(s) (15 ounces) hearts of palm, drained, halved lengthwise and thinly sliced

  • 1/2 head(s) radicchio, cored, quartered and thinly sliced

  • 1 red apple, cored and cut into matchsticks

  • 1 cup(s) thinly sliced radishes

  • Champagne Vinaigrette

  • Freshly ground pepper, to taste

Directions
  1. Toss romaine, endive, fennel, hearts of palm, radicchio, apple, and radishes together in a large salad bowl. Add Champagne Vinaigrette and toss to coat. Season with pepper.


Nutritional Facts

Servings
8
Serves 8
• Calories 111
• Fat 7 g
• Cholesterol 0
• Sodium 424 mg
• Carbohydrate 11 g
• Protein 2 g

salads christmas holiday recipe guide salad