Sally's Favorite Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
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 OilOne thinly sliced Vidalia Onion (sliced so thin it's almost transparent)One can of Black Olives, drained4 crisp pieces of Bacon, drained on a paper towel and crumbled2 Tablespoons of toasted Pine Nutsone Cubed Avocadoone pint of Sweet Cherry Tomatoes cut into halvesShavings of sharp Romano cheese.
Start 4 pieces of bacon in the frying pan, or you can bake it , till crisp and drain it on paper towels. While that's cooking you could be soaking the Escarole, wash the Escarole thoroughly to remove all the sand then spin the water out in your salad spinner or drain it on paper towels then rip it into bite sized pieces.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 13.0 g
- Cholesterol: 3.6 mg
- Sodium: 323.7 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 3.7 g
- Protein: 3.2 g
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