Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants
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.
Source: EatingWell Soups Special Issue April 2016
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.
1 vegetable, 1/2 fruit, 3 fat