Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing

Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing

15 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
Robyn Webb
Recipe by  Robyn Webb

“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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Ingredients

Adjust Servings

Original recipe yields 6 - 1 cup servings

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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.

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Reviews (15)

Rate This Recipe
ANGELSTARBC
11

ANGELSTARBC

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
11

JDVMD

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
10

Candace

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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