Escarole-Pear Salad

A homemade dressing and still only six ingredients? Believe it!

  • prep time 15 min
  • total time 15 min
  • ingredients 6
  • servings 6

Ingredients

Dressing

3
tablespoons cider vinegar
3
tablespoons raspberry jam
1
tablespoon vegetable oil

Salad

3
cups torn escarole or leaf lettuce
2
small pears, cored
1
tablespoon chopped hazelnuts (filberts)
  • 1 In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
  • 2 Arrange escarole on 6 individual salad plates. Thinly slice pears; arrange slices over lettuce. Sprinkle hazelnuts over salads; drizzle with dressing. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    90
    (
    Calories from Fat
    30),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    0g,
    0%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    5mg
    5%;
    Total Carbohydrate
    15g
    15%
    (Dietary Fiber
    2g
    2%
      Sugars
    10g
    10%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    6%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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