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20 minute dinner recipes

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Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants


From EatingWell:  March/April 2012

This salad features a colorful combination of escarole, endive and radicchio, along with currants, pine nuts and Parmesan. Serve as a first course or to accompany grilled steaks rubbed with rosemary and garlic.

8 servings | Active Time: 20 minutes | Total Time: 20 minutes



  1. Cut endive in quarters lengthwise. Slice escarole (and radicchio, if using) in half, then cut each half into 4 wedges.
  2. Combine oil, vinegar, salt and pepper in a small bowl.
  3. Arrange the greens on 8 plates. Drizzle with the vinaigrette, then top with 1 tablespoon each Parmesan, pine nuts and currants.


Per serving : 207 Calories; 16 g Fat; 3 g Sat; 9 g Mono; 4 mg Cholesterol; 13 g Carbohydrates; 5 g Protein; 4 g Fiber; 167 mg Sodium; 429 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 3 fat