I decided to make a colorful salad to accompany my dinner. This is a modified version of a salad that I found on a website about eating well. I think one serving is around 110 calories. Not too shabby. I love how crisp everything tastes and the contrasts I get from the tangy flavor of the dressing to the sweetness of the apple.
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
1/2 head radicchio, cored, quartered and thinly sliced
1 red apple, cored and cut into matchsticks
1/4 c slivered almonds
Champagne Vinaigrette Dressing, (recipe follows)
Freshly ground pepper, to taste
INGREDIENTS FOR DRESSING:
1/2 shallot, peeled and quartered
1/4 cup white-wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons mustard powder
3/4 teaspoon salt
Freshly ground pepper to taste
PREPARATION
Toss romaine, endive, fennel, radicchio, apple and almonds together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.
Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.
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