Mixed Green Salad With Dried Plums and Toasted Pecans

salad-plums-pecans Recipe
Beatriz Dacosta
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.

Yield:

2 servings (serving size: 3 cups)

Nutritional 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

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

Preparation

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.

Note:

March 2005
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