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

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

about 3/4 cup
237 calories; protein 12.6g; carbohydrates 30.7g; dietary fiber 12.8g; sugars 5.1g; fat 7.8g; saturated fat 1.1g; vitamin a iu 1274.3IU; vitamin c 19.8mg; folate 240.7mcg; calcium 79.5mg; iron 3.5mg; magnesium 93.8mg; potassium 646.9mg; sodium 306.7mg; thiamin 0.3mg.

1 starch, 1/2 vegetable, 1 lean meat, 1 1/2 fat