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Escarole Salad with Lemon-and-Anchovy Dressing
- prep: 25 min
- cook: 0 hr
- total: 25 min
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Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.
Ingredients
- 1 lemon, scrubbed
- 1 small clove garlic, finely grated
- 2 anchovy fillets, finely chopped
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 large head escarole, separated and torn into 2-inch pieces
- 1/2 cup mild, buttery olives, such as Castelvetrano or Cerignola, pitted and sliced
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 93 % Daily Value *
- Total Fat: 9 g 14.6%
- Saturated Fat: 1 g 6.53%
- Trans Fat: 0 g %
- Cholesterol: 1 mg 0.28%
- Sodium: 76 mg 3.19%
- Calcium: 4 mg 0.42%
- Potassium: 2 mg 0.06%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.38%
- Zinc: 0 mg 0%
- Total Carbohydrate: 1 g %
- Dietary Fiber: 0 g 1.37%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 0%
- Vitamin C 8.59%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
