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Escarole Salad with Olives





Yields
Makes 4 servings

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

 2 quarts bite-size pieces rinsed and crisped escarole (12 oz)
 1/4 cup pitted calamata olives
 2 tablespoons extra-virgin olive oil
 1 tablespoon balsamic vinegar
 1 clove garlin, minced
  salt and pepper to taste
1

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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories101
% Daily Value *
Total Fat 9.4g13%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 171mg8%
Total Carbohydrate 4.3g2%

Dietary Fiber 2.1g8%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.