Escarole Salad with Maple Vinaigrette
This simple salad uses escarole or curly endive, both sturdy greens with nice slightly bitter flavour. If unavailable, use Romaine lettuce.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 69 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 111 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 14% |
| vit C | 8% |
| folate | 45% |
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1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) maple syrup
2 tbsp (25 mL) white balsamic vinegar or white wine vinegar
2 tsp (10 mL) grainy mustard
1 shallot, minced
Pinch each salt and pepper
Salad:
8 cups (2 L) torn escarole or curly endive leaves (about half head)
6 slices thick-sliced bacon, cooked and crumbled (optional)
1 stalk celery, thinly sliced
Preparation:
In small bowl, whisk mayonnaise, maple syrup, vinegar, mustard, shallot, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Salad: In large bowl, toss together escarole, bacon (if using) and celery; toss with dressing to coat.
Salad: In large bowl, toss together escarole, bacon (if using) and celery; toss with dressing to coat.
Source
Holiday Celebrations: 2007
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