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Italian Tossed Salad

Yield Makes 8 to 10 servings
"Hands are good when it comes to making salads," says C'Ann Fragione, who was taught by a true Sicilian cook, her father. She thinks it's important to coat the leaves with oil before adding the vinegar, and to "taste, taste, taste" as you dress the salad at the table.


  • 2 quarts (about 1/2 lb.) torn bite-size pieces escarole leaves
  • 1 quart (about 1/4 lb.) dandelion leaves, tough stems removed
  • 1 red onion (about 6 oz.), thinly sliced
  • 1/2 cup canned lupini beans or garbanzos, drained
  • 1/2 cup thinly sliced prepared peeled roasted red peppers
  • 1/2 cup canned pepperoncini chilies, stemmed, seeded, and sliced
  • 1/2 cup canned red cherry peppers, stemmed, seeded, and sliced (keep small ones whole)
  • 1/3 cup minced fresh basil leaves
  • 1/3 cup minced parsley
  • 2 cloves garlic, minced
  • About 1 tablespoon extra-virgin olive oil
  • About 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 1/2 cup large ripe green olives, drained
  • 1/4 cup salt-cured black olives

Nutrition Information

  • calories 69
  • caloriesfromfat 51 %
  • protein 1.7 g
  • fat 3.9 g
  • satfat 0.5 g
  • carbohydrate 7.3 g
  • fiber 2 g
  • sodium 475 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic.

  2. Mix gently with just enough oil to coat greens; add vinegar, salt, and pepper to taste. Garnish with green and black olives.