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
- 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
