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Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants

:  March/April 2012

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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.


Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants Recipe

Makes: 8 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | High fiber | Low sodium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 heads Belgian endive, trimmed
  • 1 large head escarole, trimmed
  • 1 head Treviso or radicchio, trimmed
  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup balsamic vinegar, preferably aged
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1/2 cup freshly grated good-quality aged Parmigiano-Reggiano
  • 1/2 cup toasted pine nuts
  • 1/2 cup currants

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Preparation

  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.

Nutrition

Per serving: 207 calories; 16 g fat ( 3 g sat , 9 g mono ); 4 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 167 mg sodium; 429 mg potassium.

Carbohydrate Servings: 1

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


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Recipe Categories

Style/Theme
Entertaining, formal
Quick (total 30 min. or less)
Vegetarian
Entertaining, casual
Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Appetizer
Salad, side/appetizer
Side dish, vegetable
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Dinner

Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
Healthy weight
High fiber
Gluten free
Season
Spring
Summer
Fall
Winter
Holiday
Christmas
Easter
Thanksgiving
Publication
March/April 2012
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