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Escarole Salad with Maple Vinaigrette


    A member of the endive family, escarole is a highly nutritious green with a slight peppery bite that is complemented beautifully by the sweet dressing.


    1/4 cup (60 mL) extra-virgin olive oil
    2 Tbsp (30 mL) maple syrup
    2 Tbsp (30 mL) red wine vinegar
    1 Tbsp (15 mL) grainy mustard
    1 clove garlic, minced
    Salt and pepper to taste
    1/2 cup (125 mL) pecan pieces
    1 bunch escarole
    4 hard-boiled eggs, sliced
    2 Bosc pears, cored and sliced thinly
    2 red bell peppers, sliced thinly

    In small bowl, whisk together olive oil, maple syrup, vinegar, mustard, garlic, salt, and pepper; set aside.

    In dry skillet, toast pecans for 2 minutes and remove from heat.

    Roughly chop escarole leaves and place in large bowl. Toss with eggs, pears, and red peppers.

    Divide salad among serving plates, top with pecans, and drizzle on maple dressing.

    Serves 4.

    Each serving contains: 422 calories; 11 g protein; 30 g total fat (4 g sat. fat, 0 g trans fat); 32 g carbohydrates; 9 g fibre; 80 mg sodium

    source: "A Touch of Maple", alive #340, February 2011


    Escarole Salad with Maple Vinaigrette




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