Photo: Wright Brand Bacon
Escarole with Bacon, Dates, and Warm Walnut Vinaigrette
8 ingredients
4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
264
Calories
4g
Protein
19g
Fat
20g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Date | 1 date (24g) medjool | 66 |
| Bacon | 1 slice cooked (8g) | 43 |
| Walnut | 1 walnut half (4g) | 26 |
| Shallot | 1 tbsp minced (10g) | 7 |
| 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
- 1 7- to 8-ounce head of escarole, coarsely torn
- 6 Medjool dates, halved, pitted, diced
- 1/2 cup walnut pieces, toasted
- 5 bacon slices, cut crosswise into strips
- 1/3 cup walnut oil or extra-virgin olive oil
- 1 large shallot, chopped
- 2 tablespoons red wine vinegar
- Fine sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes