Mixed Green Salad With Dried Plums and Toasted Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Total Antioxidant Capacity: 9,839. Prep: 15 minutes. Since both prunes and pecans are antioxidant-rich, this salad offers a double punch. The sweet prunes balance the bitter flavor of escarole. Ingredients:
1 teaspoon sherry vinegar |
1 teaspoon honey |
1/4 teaspoon dijon mustard |
1 tablespoon olive oil |
1 tablespoon minced shallots |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 cups chopped escarole |
2 cups chopped romaine lettuce |
1 cup pitted prunes, chopped |
1/4 cup chopped pecans, toasted |
Directions:
1. To prepare dressing, combine sherry vinegar, honey, and Dijon mustard in a small bowl; stir with a whisk. Gradually add olive oil, stirring with a whisk until blended. Add shallots, salt, and freshly ground black pepper; set aside.
2. Combine escarole and romaine lettuce in a large bowl. Add prunes and pecans, and toss well. Pour vinaigrette over salad; toss gently to coat. Serve immediately.
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