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Escarole and Fennel Salad With Pears and Gruyère Recipe

Escarole and Fennel Salad With Pears and Gruyère Recipe

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Escarole and Fennel Salad With Pears and Gruyère

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Ingredients:

Serving

3 tbsp sherry wine vinegar
1 tbsp almond oil
1/2 tsp salt
1/8 tsp fresh ground black pepper
6 cups torn escarole (about 1 head)
4 cups thinly sliced fennel bulbs (about 1 medium bulb)
3 pears, cored and thinly sliced
1/4 cup finely shredded gruyere cheese

Directions:

Combine first 4 ingredients, stirring with a whisk.
Combine escarole and fennel in a large bowl. Add pears, and toss gently to combine. Drizzle dressing over salad; toss gently to coat. Top with shredded cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.19 Kcal (675 kJ)
Calories from fat	50.06 Kcal
		% Daily Value*
Total Fat	5.56g	9%
Cholesterol	7.43mg	2%
Sodium	478.08mg	20%
Potassium	521.56mg	11%
Total Carbs	26.54g	9%
Sugars	13.35g	53%
Dietary Fiber	6.63g	27%
Protein	2.9g	6%
Vitamin C	15.8mg	26%
Iron	0.9mg	5%
Calcium	123.4mg	12%

Amount Per 100 g
Calories	66.45 Kcal (278 kJ)
Calories from fat	20.64 Kcal
		% Daily Value*
Total Fat	2.29g	9%
Cholesterol	3.06mg	2%
Sodium	197.09mg	20%
Potassium	215.01mg	11%
Total Carbs	10.94g	9%
Sugars	5.5g	53%
Dietary Fiber	2.73g	27%
Protein	1.2g	6%
Vitamin C	6.5mg	26%
Iron	0.4mg	5%
Calcium	50.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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