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Chopped Winter Salad on Healthy Seasonal Recipes by Katie Webster | Gluten-free, vegan-friendly and paleo

chopped winter salad

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: n/a
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Description

Chopped Winter Salad with escarole and Romaine lettuce, apple, celery, radishes and cider vinegar shallot dressing.


Scale

Ingredients

  • 3 tablespoons cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced shallot, about 1 small
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey (or agave for a vegan option)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 apple, cored and diced
  • ½ head chopped Radicchio
  • 6 cups chopped escarole
  • 4 cups chopped Romaine lettuce
  • ½ cup finely diced celery hearts
  • ½ cup finely diced carrots
  • ½ cup finely diced radishes

Instructions

  1. Puree vinegar, olive oil, shallot, Dijon, honey, salt and pepper in blender, mini food processor or with immersion blender. Combine apple, radicchio, escarole, Romaine, celery, carrots and radishes in a large bowl. Drizzle the dressing over the vegetables and toss to coat.

Nutrition

  • Serving Size: 2 cups
  • Calories: 106
  • Sugar: 6
  • Sodium: 351 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 10
  • Fiber: 4
  • Protein: 2

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