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Sweepstakes

Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants

Name: Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants
Total time: 20 min
Ingredients: 2 heads Belgian endive, trimmed; 1 large head escarole, trimmed; 1 head Treviso or radicchio, trimmed; 5 tablespoons extra-virgin olive oil; ¼ cup balsamic vinegar, preferably aged; ¼ teaspoon salt; Freshly ground pepper to taste; ½ cup freshly grated good-quality Parmesan cheese; ½ cup toasted pine nuts; ½ cup currants

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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.

Eataly and Lidia Bastianich

Source: EatingWell Soups Special Issue April 2016

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Recipe Summary

total:

20 mins

Servings:

8

Nutrition Profile:

Heart Healthy

Low Carbohydrate

High Fiber

Gluten-Free

Vegetarian

Low Sodium

Low Added Sugars

Nutrition Info

Ingredients

Ingredient Checklist

2 heads Belgian endive, trimmed
1 large head escarole, trimmed
1 head Treviso or radicchio, trimmed
5 tablespoons extra-virgin olive oil
¼ cup balsamic vinegar, preferably aged
¼ teaspoon salt
Freshly ground pepper to taste
½ cup freshly grated good-quality Parmesan cheese
½ cup toasted pine nuts
½ cup currants

Directions

Instructions Checklist

Step 1

Cut endive in quarters lengthwise. Slice escarole and Treviso (or radicchio) in half, then cut each half into 4 wedges.

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Step 2

Combine oil, vinegar, salt and pepper in a small bowl.
Step 3

Arrange the greens on 8 plates. Drizzle with the vinaigrette, then top with 1 tablespoon each Parmesan, pine nuts and currants.

Nutrition Facts

Per Serving:

207 calories; protein 4.1g; carbohydrates 13.5g; dietary fiber 4.1g; sugars 7.7g; fat 16.1g; saturated fat 2.5g; cholesterol 4.3mg; vitamin a iu 1458.6IU; vitamin c 5.8mg; folate 109.5mcg; calcium 94.7mg; iron 1.5mg; magnesium 41.1mg; potassium 432mg; sodium 180.7mg; thiamin 0.1mg.

Exchanges:

1 vegetable, 1/2 fruit, 3 fat

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Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants

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