Mixed Green Salad With Dried Plums and Toasted Pecans
Beatriz Dacosta
Ingredients
- 1 teaspoon sherry vinegar
- 1 teaspoon honey
- 1/4 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chopped escarole
- 2 cups chopped romaine lettuce
- 1 cup pitted prunes, chopped
- 1/4 cup chopped pecans, toasted
Preparation
1. To prepare dressing, combine sherry vinegar, honey, and Dijon mustard in a small bowl; stir with a whisk. Gradually add olive oil, stirring with a whisk until blended. Add shallots, salt, and freshly ground black pepper; set aside.
2. Combine escarole and romaine lettuce in a large bowl. Add prunes and pecans, and toss well. Pour vinaigrette over salad; toss gently to coat. Serve immediately.
Print
- Yield: 2 servings (serving size: 3 cups)
Total Antioxidant Capacity: 9,839. Prep: 15 minutes. Since both prunes and pecans are antioxidant-rich, this salad offers a double punch. The sweet prunes balance the bitter flavor of escarole.
Nutritional Information
| Calories per serving: | 225 |
|---|---|
| Fat per serving: | 18g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 11g |
| Polyunsaturated fat per serving: | 4g |
| Protein per serving: | 5g |
| Carbohydrates per serving: | 64g |
| Fiber per serving: | 10g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 174mg |
| Calcium per serving: | 96mg |
This Recipe Is
Health
