Easy Escarole Salad
This mineral-rich easy escarole salad perfectly pairs with walnuts and raisins and comes together in less than 15 minutes.
Equipment
Ingredients
For the salad
- 1/2 head Escarole (~6oz or 4-5 cups; washed dried and hand-torn into pieces)
- 2 shallots (peeled and cut ino thinly sliced, can sub with 1/2 cup red onions)
- 2 tbsp walnut halves (raw or dry roasted)
- 1 tbsp raisins
- 2 pinches freshly ground black pepper or to taste
For the dressing
- 3 tbsp balsamic vinegar (can sub with equal amount fresh lemon juice)
- 1.5 tsp Dijon mustard
- 1/2 tsp maple syrup
- 1 clove garlic (finely minced)
Instructions
- Mix the dressing ingredients-balsamic vinegar, dijon mustard, maple syurp, and minced garlic-into a small bowl with a whisk. Set it aside.
- Wash the escarole leaves in a salad spinner and spin it dry. Alternatively, you can wash the leaves in a wide-mouth bowl; pat dry with a clean cotton towel or paper towel.
- Hand-tear the leaves into bite-size pieces in a wide-mouth bowl. Toss with onion, walnuts, and raisins.
- Add the dressing and toss again till the salad is well coated. Enjoy.
Notes
Variations
- If avoiding sugar, omit the raisins from the salad and maple syrup from the dressing.
- To make this salad a meal, add 1.5 cups cooked chickpeas or white beans to the salad.
- Add roasted beats or grated carrots for the sweetness instead of raisins.
- If you want, you can add a couple of pinches of salt to the dressing before adding to the salad.
Nutrition
Calories: 158kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 78mgPotassium: 530mgFiber: 6gSugar: 12gVitamin A: 2449IUVitamin C: 9mgCalcium: 92mgIron: 2mg
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