Directions:
- For dressing, place the first eight ingredients in a blender or food processor; cover and process until blended. Transfer to a jar with a tight-fitting lid; cover and refrigerate for at least 1 hour.
- Just before serving, combine the endive and escarole. Shake dressing and drizzle over greens. Refrigerate leftover dressing. Yield: 4-6 servings (about 1-1/2 cups dressing).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.84 Kcal (1293 kJ) | ||
| Calories from fat | 132.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.72g | 23% | |
|---|---|---|---|
| Cholesterol | 1.86mg | 1% | |
| Sodium | 1592.99mg | 66% | |
| Potassium | 269.76mg | 6% | |
| Total Carbs | 40.97g | 14% | |
| Sugars | 16.8g | 67% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.89 Kcal (439 kJ) | ||
| Calories from fat | 44.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 23% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 1% | |
| Sodium | 541.01mg | 66% | |
| Potassium | 91.61mg | 6% | |
| Total Carbs | 13.91g | 14% | |
| Sugars | 5.7g | 67% | |
| Dietary Fiber | 0.73g | 9% | |
| Protein | 1.53g | 9% | |
| Vitamin C | 4.6mg | 23% | |
| Iron | 0.2mg | 4% | |
| Calcium | 17.8mg | 5% | |
* 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.
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