Escarole-Pear Salad

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6

Ingredients

Ingredients

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)

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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.

For an even milder flavor, you can use romaine in place of the escarole.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
Calories from Fat
30
% Daily Value
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
5mg
0%
Potassium
125mg
4%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
9%
Sugars
10g
Protein
0g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.