Mixed Green Salad With Dried Plums and Toasted Pecans

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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 18g
  • Saturated fat: 2g
  • Monounsaturated fat: 11g
  • Polyunsaturated fat: 4g
  • Protein: 5g
  • Carbohydrate: 64g
  • Fiber: 10g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 174mg
  • Calcium: 96mg

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. 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. 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.
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