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Escarole-Pear Salad

Escarole-Pear Salad
  • Prep 15 min
  • Total 15 min
  • Ingredients 6
  • Servings 6
A homemade dressing and still only six ingredients? Believe it!

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

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
30
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.

  • A homemade dressing and still only six ingredients? Believe it!
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