Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing recipe

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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
½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon lemon juice
¼ cup low fat, low sodium chicken broth
salt and pepper to taste

Nutrition Info

53.1 calories
carbohydrate: 6.5 g
cholesterol: 0.7 mg
fat: 2.7 g
fiber: 1.5 g
protein: 1.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 41.8 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.

  2. Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.

Recipe Yield

6 - 1 cup servings

Recipe Note

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.

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