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.
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
How to Make It
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.
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.