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.

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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

225 calories; fat 18g; saturated fat 2g; mono fat 11g; poly fat 4g; protein 5g; carbohydrates 64g; fiber 10g; cholesterolmg; iron 2mg; sodium 174mg; calcium 96mg.