Plum Tomato And Escarole Salad With Parmesan Balsamic Dressing Recipes

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PLUM TOMATO AND ESCAROLE SALAD WITH PARMESAN BALSAMIC DRESSING



Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing image

High quality vinegar and oil will turn this leafy green salad into an Italian masterpiece. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Tomato Salad

Time 20m

Yield 6

Number Of Ingredients 11

2 cups escarole - torn, rinsed and dried
2 cups romaine lettuce - torn, washed and dried
2 cups Bibb lettuce, rinsed and torn
12 slices plum tomato
½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon lemon juice
¼ cup low fat, low sodium chicken broth
salt and pepper to taste

Steps:

  • In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
  • Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.

Nutrition Facts : Calories 53.1 calories, Carbohydrate 6.5 g, Cholesterol 0.7 mg, Fat 2.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 41.8 mg, Sugar 4.2 g

PLUM TOMATOES WITH BALSAMIC VINAIGRETTE



Plum Tomatoes with Balsamic Vinaigrette image

Sliced plum tomatoes and red onion are tossed with a homemade vinaigrette to create this summery salad. Fresh basil adds the flavorful finishing touch. -Ann Sobotka of Glendale, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 9

6 medium plum or heirloom tomatoes, sliced
1/2 cup sliced red onion
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 fresh basil leaves, snipped

Steps:

  • In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ESCAROLE SALAD WITH PARMESAN DRESSING



Escarole Salad with Parmesan Dressing image

If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/2 head escarole, tip and tail trimmed, sliced lengthwise and thinly sliced crosswise
1 head radicchio, thinly sliced
1/3 cup thinly sliced dates
1/3 cup fresh lemon juice (from 1 large lemon)
1/2 teaspoon Dijon mustard
1/4 cup grated Parmesan, plus several shavings
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
  • In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
  • Grate more Parmesan on top and serve.

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