Ingredients
- 1 head (about 1 pound) firm, white escarole (once cleaned, about 6 packed cups) or other salad greens
- 2 cloves garlic, peeled, crushed and finely chopped (about 1 1/2 teaspoons)
- 1 tablespoon hot Dijon-style mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon vinegar
- 4 tablespoons vegetable or olive oil or a mixture of both
- Nutritional Information
Nutritional analysis per serving (6 servings)
99 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 0 grams protein; 126 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Wash the salad greens thoroughly in a sink filled with cold water. Lift the greens from the water and spin dry in a salad dryer.
- For the dressing, stir together all the remaining ingredients in the bowl that you will use for serving the salad.
- At serving time, add the greens to the bowl and toss thoroughly with the dressing. Serve immediately.
40 minutes
Dining and Cooking