Escarole-Pear Salad

Escarole-Pear Salad

A homemade dressing and still only six ingredients? Believe it!

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

Dressing
3
tablespoons cider vinegar
3
tablespoons raspberry jam
1
tablespoon vegetable oil
Salad
3
cups torn escarole or leaf lettuce
2
small pears, cored
1
tablespoon chopped hazelnuts (filberts)
  1. In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
  2. Arrange escarole on 6 individual salad plates. Thinly slice pears; arrange slices over lettuce. Sprinkle hazelnuts over salads; drizzle with dressing. Serve immediately.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Escarole is one of three main varieties of endive. It has broad, slightly curved, pale green leaves and is the mildest of the endive family.
Tip
For an even milder flavor, you can use romaine in place of the escarole.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 5mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 2g,
    • Sugars 10g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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