Escarole and Red Leaf Salad

Ingredients

• 1 head escarole, about 3/4 pound
• 1 head red leaf lettuce, about 1/2 pound
• 1 tablespoon Dijon or Dijon-style mustard
• 2 tablespoons red-wine vinegar
• 1 teaspoon finely minced garlic
• Salt to taste, if desired
• Freshly ground pepper to taste
• 6 tablespoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    207 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 1 gram protein; 58 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
2. Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
3. Pour the sauce over the greens. Toss to blend well and serve

10 minutes