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Escarole Salad With Walnuts and Parmesan

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.