This composed salad is refreshing served as a separate course after the main course. You can use any wine vinegar or cider vinegar instead of sherry vinegar.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2006
Ingredients
SHERRY VINAIGRETTE:
Method
Sherry Vinaigrette: In small bowl, whisk together oil, vinegar, shallot, mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Separate leaves of endives. Seed, core and cut yellow pepper in half crosswise; thinly slice lengthwise. (Make-ahead: Cover with damp towel and refrigerate for up to 4 hours.)
Arrange endives on salad plates; arrange lettuce, yellow pepper and tomatoes over top. Drizzle with vinaigrette.
Nutritional facts <b>Per serving:</b> about
- Sodium 162 mg
- Protein 1 g
- Calories 78.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 4.0
- Folate 23.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 38.0
