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Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing


Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing Recipe

Ingredients:
  • 2 cups escarole - torn, rinsed and dried
  • 2 cups romaine lettuce - torn, washed and dried
  • 2 cups Bibb lettuce, rinsed and torn
  • 12 slices plum tomato
  • 1/2 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/4 cup low fat, low sodium chicken broth
  • salt and pepper to taste
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 53
Total Fat 2.7g
Saturated Fat 0.5g
Cholesterol < 1mg
Sodium 42mg
Total Carbohydrate 6.5g
Dietary Fiber 1.5g
Sugars 4.2g
Protein 1.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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