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Recipe of the Week: Red & White Salad

by Leigh Sackett

We can still eat healthy through the holidays at least part of the time! This salad inspires me to do just that. With this salad next to some tenderloin and a whole wheat roll – I will feel much better about the Christmas cookies, pie and/or eggnog for dessert. Tis the season!

Seriously though, I believe the season of Christmas is to be relished and celebrated with joy through giving, worship, family, friends and certainly FOOD!

So enjoy the riches of the culinary kind, but don’t forget to step-up the stepping on the tread mill so you can keep up with that extra food intake. Throw in some healthy sides like this one to balance out the heavier foods fare and ENJOY!

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.

Champagne Vinaigrette

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

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