Escarole Salad with Olives

Yields Makes 4 servings
Notes: If escarole is unavailable, use another salad green, such as arugula, endive, or lettuce.

Ingredients

 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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 101Calories from Fat 84
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 171mg8%
Total Carbohydrate 4.3g2%
Dietary Fiber 2.1g9%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

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.

Ingredients

 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

Directions

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.

Escarole Salad with Olives
IngredientsDirections

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