This easy and beautiful vegetable salad recipe features favas, escarole and peas and is inspired by scafata, the healthy spring salad from Umbria, Italy.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2016


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion, garlic and crushed red pepper; cook, stirring, until softened, 2 to 3 minutes. Add escarole, beans, peas, salt and pepper; cook, stirring, until the escarole starts to wilt, 2 to 3 minutes more. Remove from heat and stir in herbs.



How to prep fava beans: Snap off the stem-end of the pod, then pull off the string to open it. Pop the beans out of the pod by running your thumb down the inside. Drop into boiling water for 30 seconds; transfer to a bowl of ice water. Remove the “cap” at the top of each bean and slip the bean out of its waxy coating.

Nutrition Facts

237 calories; protein 12.6g 25% DV; carbohydrates 30.7g 10% DV; exchange other carbs 2; dietary fiber 12.8g 51% DV; sugars 5.1g; fat 7.8g 12% DV; saturated fat 1.1g 6% DV; cholesterolmg; vitamin a iu 1274.3IU 26% DV; vitamin c 19.8mg 33% DV; folate 240.7mcg 60% DV; calcium 79.5mg 8% DV; iron 3.5mg 20% DV; magnesium 93.8mg 34% DV; potassium 646.9mg 18% DV; sodium 306.7mg 12% DV; thiamin 0.3mg 35% DV.