Escarole Salad with Olives

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

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 84%
  • Protein: 1.1g
  • Fat: 9.4g
  • Saturated fat: 1.3g
  • Carbohydrate: 4.3g
  • Fiber: 2.1g
  • Sodium: 171mg
  • Cholesterol: 0.0mg


  • 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


  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.
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