Escarole and Apple Salad
Escarole topped with sweet crunchy apples and salty smoked almonds.
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Servings: 4
Calories: 488kcal
Ingredients
Salad:
- 3 cups small head of escarole washed and dried thoroughly
- 1 large Honey Crisp apple or 2 small
- ½ cup smoked almonds chopped
Balsamic Vinaigrette:
- ⅔ cup olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon water
- 1 teaspoon grainy mustard
- 2 garlic cloves chopped
- 1 teaspoon grated orange zest
- juice of 2 oranges
- salt and pepper to taste
Instructions
- For the salad thoroughly dry the escarole. This allows the dressing to stick and not just roll off the escarole.
- Slice the apple with a mandoline. Top the escarole with apples and chopped almonds.
- For the dressing place all ingredients except oil in a bowl and whisk to combine. Add olive oil in a slow stream while whisking constantly. Alternately, mix all ingredients in a blender. This will result in a thicker dressing.
Nutrition
Calories: 488kcal | Carbohydrates: 19g | Protein: 4g | Fat: 45g | Saturated Fat: 5g | Sodium: 29mg | Potassium: 316mg | Fiber: 4g | Sugar: 13g | Vitamin A: 835IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1.4mg
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