Escarole & Roasted Vegetable Salad With Anchovy-Garlic Vinaigrette Recipe
Recipe By EatingWell
Roasted cauliflower, potatoes and artichokes get a quick marinade in the garlicky dressing while hot to add extra flavor in this healthy salad recipe. Don't skip the breadcrumbs--they're the secret to making this salad special.
4.6
10 Rating -
Rate
45minstotal
45m.total
plan
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ingredients serves
serves6
Add to Shopping ListIngredients for Escarole & Roasted Vegetable Salad With Anchovy-Garlic Vinaigrette Recipe
- 8 Anchovy fillets, patted dry and minced
- 1 tablespoon Minced Garlic
- 0.67 cup Extra Virgin Olive Oil, Divided
- 0.33 cup Red wine vinegar
- As required Ground pepper to taste
- 1.50 cup Coarse fresh breadcrumbs
- 2 tablespoon Extra virgin olive oil
- 3/4 teaspoon Ground pepper
- 12 Baby Yellow Potatoes
- 4 cup Cauliflower Florets
- 3 tablespoon Extra Virgin Olive Oil, Divided
- 1/2 teaspoon Kosher salt
- 8 ounce 4 large artichokes or one can artichoke hearts, rinsed
- 1 cup Sliced celery
- 8 cup Coarsely chopped escarole
Nutrition
value
value
825
calories per serving
44 g Fat16 g Protein88 g Carbs18 g FiberOther
Current Totals
- Fat44g
- Protein16g
- Carbs88g
- Fiber18g
MacroNutrients
- Carbs88g
- Protein16g
- Fiber18g
Fats
- Fat44g
Vitamins & Minerals
- Calcium253mg
- Iron6mg
- Vitamin A308mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B9297mcg
- Vitamin B12< 1mcg
- Vitamin C138mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium159mg
- Manganese1mg
- Phosphorus329mg
- Selenium15mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell