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Plum Tomato And Escarole Salad With Dressing
Ingredients:
2 cups escarole washed and torn
2 cups romaine lettuce washed and torn
2 cups bibb lettuce torn
12 slices plum tomatoes
1/2 cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon parmesan cheese
2 garlic cloves minced
1 tablespoon lemon juice
1/4 cup low-fat low-sodium chicken broth
Salt to taste
Freshly-ground black pepper to taste
Yield:
6 Servings
Method:
In a salad bowl, combine the lettuces and tomatoes. Whisk together the remaining ingredients and toss with the salad.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 1 Vegetable, 1/2 Monounsaturated Fat.
Nutrition Facts: Calories 47; Calories from Fat 27; Total Fat 3g; Saturated Fat 1g; Cholesterol 1mg; Sodium 31mg; Carbohydrates 5g; Dietary Fiber 2g; Sugars 3g; Protein 2g.