Escarole Salad with Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: If escarole is unavailable, use another salad green, such as arugula, endive, or lettuce. Ingredients:
2 quarts bite-size pieces rinsed and crisped escarole (12 oz) |
1/4 cup pitted calamata olives |
2 tablespoons extra-virgin olive oil |
1 tablespoon balsamic vinegar |
1 clove garlin, minced |
Directions:
1. In a bowl, mix 2 quarts bite-size pieces rinsed and crisped escarole (12 oz) with 1/4 cup pitted calamata olives, 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, and 1 clove garlic, peeled and pressed or minced. Add salt and pepper to taste.
|
|