Escarole Salad With Champagne Vinaigrette

This refreshing escarole salad features a light champagne vinaigrette that perfectly complements the slightly bitter greens. Tossed with fresh vegetables and topped with toasted nuts, it makes for a delightful appetizer or side dish.

This recipe is french style, lunch, scaled for 4 servings, with 15 min prep and 5 min cook.

Prep: 15 min · Cook: 5 min · Total: 20 min · Serves: 4

Quick cooking notes

• Core ingredients include escarole, champagne vinegar, cucumber, cherry tomatoes.
• Follow all 4 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 4 cups escarole (chopped)
• 3 tbsp champagne vinegar
• 1 medium cucumber (sliced)
• 1 cup cherry tomatoes (halved)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup red onion (thinly sliced)
• 2 tbsp olive oil
• 0.5 cup toasted walnuts (chopped)
• 1 tbsp honey

Instructions

1. In a large bowl, combine the chopped escarole, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
2. In a small bowl, whisk together the champagne vinegar, olive oil, honey, salt, and black pepper until well combined.
3. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the toasted walnuts on top of the salad before serving.

Nutrition (per serving)

• Calories: 180
• Protein: 4 g
• Fat: 15 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 200 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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