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

Recipe by Sunset August 2003

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

101 calories; calories from fat 84%; protein 1.1g; fat 9.4g; saturated fat 1.3g; carbohydrates 4.3g; fiber 2.1g; sodium 171mg; cholesterol 0mg.
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