Photo: Anna Pelzer
Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing
11 ingredients
20 min
6 - 1 cup servings
openrecipes
"High quality vinegar and oil will turn this leafy green salad into an Italian masterpiece. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Estimated Nutrition (whole recipe, rough)
481
Calories
44g
Protein
25g
Fat
22g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes