Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing

Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing

15

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 53 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

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

Reviews

15
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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.

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...

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 lit...

Very good, but added a little sugar to cut the acidity of the vinegar.

Very good.

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 delici...

Very good but use sparingly because too much ruins the flavour. I added green onion and red and green pepper slices.

Makes ALOT of salad, but very good. I was very suprised by the dressing being so delish. Thanks for a great recipe!