Escarole and Red Leaf Salad
- Total Time
- 10 minutes
- Rating
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Ingredients
- 1head escarole, about ¾ pound
- 1head red leaf lettuce, about ½ pound
- 1tablespoon Dijon or Dijon-style mustard
- 2tablespoons red-wine vinegar
- 1teaspoon finely minced garlic
- Salt to taste, if desired
- Freshly ground pepper to taste
- 6tablespoons olive oil
Nutritional analysis per serving (6 servings)
131 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
- Step 2
Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
- Step 3
Pour the sauce over the greens. Toss to blend well and serve
Private Notes