Recipes

Plum Tomato and Escarole Salad with Parmesan Balsa

Fancy and tasty, this salad has it all. Use some good quality vinegar and olive oil and you will create a real work of art. Trust us, you will impress your critics.
Print Recipe

Course Appetizer, Dressings, Vinaigrettes
Cuisine Continental

Servings 6 servings
Calories 362.05 kcal

Ingredients

  

  • 2 cup(s) escarole – torn, rinsed and dried
  • 2 cup(s) romaine lettuce – torn, washed and dried
  • 2 cup(s) Bibb lettuce, rinsed and torn
  • 12 plum tomato slices
  • 8 tablespoon(s) balsamic vinegar
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon(s) lemon juice
  • 1 cup(s) low fat, low sodium chicken broth
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) pepper

Instructions

 

  • In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
  • Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper.
  • Pour over salad, toss and serve.
  • Ready in 20 min.

Nutrition

Calories: 362.05kcalCarbohydrates: 43.72gProtein: 10gFat: 16.21gSaturated Fat: 2.91gCholesterol: 4.3mgSodium: 600.34mgFiber: 14.8gSugar: 25.39g

Keyword Compound, Lemon, Tomato, Vegetables
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