Cumin is a Moorish legacy brought to Spain from North Africa. Prepare and refrigerate the dressing a day ahead. Toss with greens, onions, and tomatoes just before serving.

Recipe by Cooking Light July 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 5 ingredients in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Add vinegar and oil; stir with a whisk.

    Advertisement
  • To prepare salad, combine escarole, tomatoes, and onion in a large bowl. Add dressing; toss well.

Nutrition Facts

65 calories; calories from fat 44%; fat 3.4g; saturated fat 0.6g; mono fat 2.1g; poly fat 0.5g; protein 3.5g; carbohydrates 6.1g; fiber 2.3g; cholesterol 6mg; iron 1.2mg; sodium 292mg; calcium 54mg.
Advertisement