Escarole Salad with Maple Vinaigrette Escarole Salad with Maple Vinaigrette

Author: Canadian Living

This simple salad uses escarole or curly endive, both sturdy greens with nice slightly bitter flavour. If unavailable, use Romaine lettuce.

  • Portion size 6 servings

Ingredients

Dressing:
  • 1/4 cup light mayonnaise
  • 2 tablespoons maple syrup
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons grainy mustard
  • 1 shallot , minced
  • pinch each salt and pepper
Salad:
  • 8 cups torn escarole or curly endive leaves (about half head)
  • 6 slices thick-sliced bacon , cooked and crumbled (optional)
  • 1 stalk celery , thinly sliced

Method

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.

Nutritional facts Per serving: about

  • Sodium 111 mg
  • Protein 1 g
  • Calories 69.0
  • Total fat 4 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 6.0
  • Folate 45.0
  • Calcium 4.0
  • Vitamin A 14.0
  • Vitamin C 8.0
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Escarole Salad with Maple Vinaigrette

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