Escarole Salad with Celery and Pine Nuts Recipe
Recipe By Martha Stewart-2
The leftover vinaigrette is delicious on greens or roasted vegetables.
3.7
14 Rating -
Rate
Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Escarole Salad with Celery and Pine Nuts Recipe
- 1/2 tablespoon Red wine vinegar
- 0.17 tablespoon Whole grain mustard
- 0.17 Small shallot, finely chopped
- 0.08 cup Extra virgin olive oil
- As required Coarse salt and freshly ground pepper
- 1/25 cup 2 stalks celery, thinly sliced, plus packed leaves
- 0.17 piece Medium head escarole, trimmed and torn into large
- 1/25 cup Pine nuts, toasted
Nutrition
value
value
195
calories per serving
21 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
- Fat21g
- Protein< 1g
- Carbs< 1g
- Fiber< 1g
MacroNutrients
- Carbs< 1g
- Protein< 1g
- Fiber< 1g
Fats
- Fat21g
Vitamins & Minerals
- Calcium8mg
- Iron< 1mg
- Vitamin A89mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B94mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium3mg
- Manganese< 1mg
- Phosphorus6mg
- Selenium< 1mcg
- Zinc< 1mg
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 Martha Stewart-2