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