Recipe by Robyn Webb
"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."
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escarole - torn, rinsed and dried
romaine lettuce - torn, washed and dried
Bibb lettuce, rinsed and torn
grated Parmesan cheese
low fat, low sodium chicken broth
salt and pepper to taste
I loved this recipe! I didn't have balsamic vinegar so I used red wine vinegar instead, but it still tasted great (so great that I made a double recipe so I could eat it all week). Add chicken and black olives and it makes a wonderful salad!!
I don't know about this one. It had a strange taste to me. I think it was the chicken stock. I will try it again and substitute the chicken stock for dijon mustard.
This went together very easily and quickly. Liked the flavor. Have never added chicken broth to a dressing before and thought I might not like it but everything tasted very good. Might put a little sugar in next time to cut down on the acidity.
Very good, but added a little sugar to cut the acidity of the vinegar.
Delicious...and low fat! Even my husband, who doesn't like vinegar-based salad dressings liked it.
Great salad! I also added a cucamber, a carrot and some reduced fat feta cheese.
So simple and yet soooo good. My husband often asks for me to make the dressing for his regular salads as well. We love garlic so we put extra garlic in the mix but this one is easy and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 25
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