Sicilian Escarole Salad
Recipe from
Better Homes and Gardens
The slight bitterness of the escarole plays well against the sweeter leaf lettuce in this easy side salad.
Servings:
12 to 16 servings
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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1 recipeDressing (below)see savings
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6 cupstorn escarolesee savings
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6 cupstorn leaf lettucesee savings
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1English cucumber or cucumber, quartered lengthwise and sliced into 1/2 inch chunkssee savings
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1 cuppitted ripe olives or oil-cured black olives, choppedsee savings
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1 cupthinly sliced red or thinly sliced Vidalia onionsee savings
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3 cupsassorted Stir-ins*see savings
Directions
1.
Prepare Dressing. In a very large salad bowl combine escarole, lettuce, cucumber, olives, and onion. Add desired Stir-Ins. Just before serving, pour Dressing over salad and toss well. Makes 12 to 16 servings.
2.
Dressing: In a screw-top jar combine 1/3 cup olive oil; 2 tablespoons white wine vinegar; one 2-ounce can anchovy fillets, drained and chopped; 3 cloves garlic, minced;1/2 teaspoon each dried basil and oregano, crushed; 1/4 teaspoon each sea salt or salt and crushed red pepper; and 1/8 teaspoon ground black pepper. Cover; shake well.
3.
*Stir-Ins: Chopped roasted red sweet peppers, drained and rinsed cannellini beans, drained and flaked Italian tuna (packed in oil), Parmesan croutons, tomato slices, snipped fresh basil, snipped fresh oregano, chopped salami, chopped mortadella, cubed Asiago cheese, and shredded provolone cheese.
Nutrition information
Calories 93, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 4 mg, Sodium 319 mg, Carbohydrate 4 g, Total Sugar 1 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin C 14%, Calcium 5%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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