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Mixed Green Salad With Dried Plums and Toasted Pecans

Beatriz Dacosta
Yield 2 servings (serving size: 3 cups)
Total Antioxidant Capacity: 9,839. Prep: 15 minutes. Since both prunes and pecans are antioxidant-rich, this salad offers a double punch. The sweet prunes balance the bitter flavor of escarole.

Ingredients

  • 1 teaspoon sherry vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped escarole
  • 2 cups chopped romaine lettuce
  • 1 cup pitted prunes, chopped
  • 1/4 cup chopped pecans, toasted

Nutrition Information

  • calories 225
  • fat 18 g
  • satfat 2 g
  • monofat 11 g
  • polyfat 4 g
  • protein 5 g
  • carbohydrate 64 g
  • fiber 10 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 174 mg
  • calcium 96 mg

How to Make It

  1. To prepare dressing, combine sherry vinegar, honey, and Dijon mustard in a small bowl; stir with a whisk. Gradually add olive oil, stirring with a whisk until blended. Add shallots, salt, and freshly ground black pepper; set aside.

  2. Combine escarole and romaine lettuce in a large bowl. Add prunes and pecans, and toss well. Pour vinaigrette over salad; toss gently to coat. Serve immediately.