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Tricolore Salad with Vinaigrette
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4.89 from 9 votes

Tricolore Salad with Oranges

Tricolore Salad has crunchy Red, Green and White lettuces with orange segments and a tangy Champagne vinaigrette dressing.
Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American, Italian
Servings: 4 servings
Calories: 151kcal
Author: Cyndy Ufkes - The Art of Food and Wine


Lemon Champagne Dressing

  • 2 Tbsp Lemon juice, freshly squeezed
  • 1 Tbsp Champagne vinegar
  • ¼ tsp Dijon mustard
  • ½ cup Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • salt and white pepper, to taste


  • 2 Tbsp shallots, peeled and finely diced
  • 1 head Radicchio, halved, cored and sliced crosswise into 1/2" pieces
  • 1 head Endive, halved lengthwise and sliced crosswise into 1/2" pieces
  • 4 cups fresh spinach leaves, sliced crosswise into 1/2" pieces
  • 2 oranges, cut into "Supreme" segments* See note for instructions on how to Supreme


  • Prepare the vinaigrette by combining all ingredients in a glass jar or bowl, whisk (or shake) until completely combined. Set aside.
  • Mince shallots into a fine dice. Put in a small bowl and pour 1 teaspoon of the vinaigrette over the shallots and marinate them while prepping the lettuce for the salad.
  • In a large bowl combine prepared radicchio, endive, and spinach. Add marinated shallots and toss well to combine.
  • Add dressing and toss well to coat ingredients.
  • Divide into 4 bowls and scatter with the orange slices. Serve.


How to "Supreme" an orange (segments without the membrane)
  1. Slice the ends off 
  2. Slice off the peel and the pith (white part) with a sharp knife following the shape of the sphere
  3. To remove each segment cut on either side of the membrane toward the core. Do this on both sides until the segment releases.
  4. Continue around the orange until all segments are released.
For a complete lesson on how to 'Supreme" click here