Hello Fit-NOW Friends!
Are you cooking for the holidays? Are you planning your menu? Here is a different salad to possibly try in your holiday menu this year. Eating Well shared the following recipe.
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:
Total Time:
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
- 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.
Tips & Notes
- Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.
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.Champagne Vinaigrette
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.
One of the comments mentioned to cut back on the shallot that it was to strong. I think it will just depend on your taste.
2/3 cup, for 8 servings
Active Time:
Total Time:
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
Enjoy!
Until Next time!
Keep healthy, keep safe and keep going!
Have an awesome day!
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