Escarole Salad with Olives

recipe
Notes: If escarole is unavailable, use another salad green, such as arugula, endive, or lettuce.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 101
Caloriesfromfat 84 %
Protein 1.1 g
Fat 9.4 g
Satfat 1.3 g
Carbohydrate 4.3 g
Fiber 2.1 g
Sodium 171 mg
Cholesterol 0.0 mg

Ingredients

2 quarts bite-size pieces rinsed and crisped escarole (12 oz)
1/4 cup pitted calamata olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlin, minced
salt and pepper to taste

Preparation

In a bowl, mix 2 quarts bite-size pieces rinsed and crisped escarole (12 oz) with 1/4 cup pitted calamata olives, 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, and 1 clove garlic, peeled and pressed or minced. Add salt and pepper to taste.

Note:

August 2003
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