Sally's Favorite SaladSubmitted by: SALLYANNE11
IntroductionNice contrast of color and textures and flavors. Great for company. Nice with Steak and Potato Nice contrast of color and textures and flavors. Great for company. Nice with Steak and Potato
One washed head of escarole ripped into bite sized pieces ( I can't find the nutritional value for escarole here sorry but im sure it doesn't have fat and probably not many calories)
Toss with one Tablespoon of Olive Oil
One thinly sliced Vidalia Onion (sliced so thin it's almost transparent)
One can of Black Olives, drained
4 crisp pieces of Bacon, drained on a paper towel and crumbled
2 Tablespoons of toasted Pine Nuts
one Cubed Avocado
one pint of Sweet Cherry Tomatoes cut into halves
Shavings of sharp Romano cheese.
Toast your pine nuts lightly. Wash, dry and cut your tomatoes in half. Drain your olives, cutting them in half is optional. Shave a nice hard piece of romano cheese about 2 tablespoons or to taste. I use my vegetable peeler and it makes thin curley pieces. Slice the Vidalia Onion very very thin. Cube your avacado.
To put the salad together I first toss the greens with olive oil. I use 1 tablespoon but you may want to use a little more. So toss the greens with the olive oil, add the Olives, Onion, Pine Nuts, Tomatoes, Avocado and Bacon one at a time in that order, then top off the salad with the Romano Cheese.
When I can't get good little tomatoes Ill use mandarins or clemintines, It's good with croutons too and some folks like to sprinkle on vinegar but It does change the flavors.
Number of Servings: 6
Recipe submitted by SparkPeople user SALLYANNE11.