Escarole Salad With Walnuts and Parmesan

Escarole Salad With Walnuts and Parmesan
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
  2. In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.
  3. In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.
By November, 2009

Nutritional Information

  • Per Serving
  • Calories 208
  • Fat 19g
  • Sat Fat 3g
  • Cholesterol 5mg
  • Sodium 277mg
  • Protein 6g
  • Carbohydrate 5g
  • Fiber 3g
What does this mean? See Nutrition 101 .

Quick Tip

Basic Vinaigrette
Prepare the greens, onions, Parmesan, and vinaigrette; refrigerate, separately, for up to 1 day in advance. Prepare the nuts and store at room temperature for up to 1 day in advance. To serve, toss the vegetables with the Parmesan, nuts, and vinaigrette.

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