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Italian Tossed Salad





Yields
Makes 8 to 10 servings

"Hands are good when it comes to making salads," says C'Ann Fragione, who was taught by a true Sicilian cook, her father. She thinks it's important to coat the leaves with oil before adding the vinegar, and to "taste, taste, taste" as you dress the salad at the table.

 2 quarts (about 1/2 lb.) torn bite-size pieces escarole leaves
 1 quart (about 1/4 lb.) dandelion leaves, tough stems removed
 1 red onion (about 6 oz.), thinly sliced
 1/2 cup canned lupini beans or garbanzos, drained
 1/2 cup thinly sliced prepared peeled roasted red peppers
 1/2 cup canned pepperoncini chilies, stemmed, seeded, and sliced
 1/2 cup canned red cherry peppers, stemmed, seeded, and sliced (keep small ones whole)
 1/3 cup minced fresh basil leaves
 1/3 cup minced parsley
 2 cloves garlic, minced
  About 1 tablespoon extra-virgin olive oil
  About 1 tablespoon balsamic vinegar
  Salt and pepper
 1/2 cup large ripe green olives, drained
 1/4 cup salt-cured black olives
Step 1
1

In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic.

Step 2
2

Mix gently with just enough oil to coat greens; add vinegar, salt, and pepper to taste. Garnish with green and black olives.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 69Calories from Fat 51
% Daily Value *
Total Fat 3.9g6%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 475mg20%
Total Carbohydrate 7.3g3%

Dietary Fiber 2g8%
Protein 1.7g4%

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