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Catalonian Salad with Greens and Romesco Vinaigrette (Xato)

Yield 10 servings
This hearty green salad (pronounced SHA-toh) would be served as a first-course dish in Spain. We love how the rich vinaigrette and mixed salad greens help smooth the endive's bitter edge. If you can't find curly endive, substitute radicchio or escarole. Tomato and Garlic Toast would be a lovely accompaniment to this entertaining-worthy salad.


  • 1/4 cup Catalonian Pepper and Nut Sauce
  • 2 tablespoons hot water
  • 1 tablespoon red wine vinegar
  • 6 cups torn curly endive
  • 1 (5-ounce) package gourmet salad greens
  • 9 oil-cured ripe olives, pitted and chopped
  • 2 hard-cooked large eggs, chopped

Nutrition Information

  • calories 52
  • caloriesfromfat 61 %
  • fat 3.5 g
  • satfat 0.6 g
  • monofat 2.2 g
  • polyfat 0.6 g
  • protein 2.5 g
  • carbohydrate 3.2 g
  • fiber 2 g
  • cholesterol 36 mg
  • iron 1.1 mg
  • sodium 68 mg
  • calcium 43 mg

How to Make It

  1. Combine Catalonian Pepper and Nut Sauce, 2 tablespoons hot water, and red wine vinegar in a small bowl, stirring well with a whisk.

  2. Combine endive and salad greens in a large bowl; toss gently to combine. Place about 1 1/3 cups greens on each of 10 plates. Drizzle each serving with about 2 teaspoons sauce mixture; divide olives and eggs evenly among salads. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit