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Escarole Salad with Olives

Yield Makes 4 servings
Notes: If escarole is unavailable, use another salad green, such as arugula, endive, or lettuce.

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

Nutrition 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

How to Make It

  1. 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.