Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing

Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing

15
Robyn Webb 0

"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."

Ingredients 20 m {{adjustedServings}} servings 53 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
Tips & Tricks
Baked Goat Cheese Caprese Salad

Taste a creamy, inspired version of the classic tomato salad.

Corn Salad with Creamy Italian Dressing

An easy corn salad with roasted red peppers and a creamy dressing.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 15

  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
ANGELSTARBC
7/13/2004

I loved this recipe! I didn't have balsamic vinegar so I used red wine vinegar instead, but it still tasted great (so great that I made a double recipe so I could eat it all week). Add chicken and black olives and it makes a wonderful salad!!

JDVMD
2/23/2004

This went together very easily and quickly. Liked the flavor. Have never added chicken broth to a dressing before and thought I might not like it but everything tasted very good. Might put a little sugar in next time to cut down on the acidity.

Candace
11/30/2005

Very good, but added a little sugar to cut the acidity of the vinegar.