Escarole Beet Salad

Escarole Beet Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 337.3
  • Total Fat: 27.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 272.3 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 4.0 g

View full nutritional breakdown of Escarole Beet Salad calories by ingredient
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I think this recipe is "Plan-Friendly" although not originally from "The Plan" I think this recipe is "Plan-Friendly" although not originally from "The Plan"
Number of Servings: 4


    1 15-oz. can small whole beets, drained, cut into wedges
    1/4 cup thinly sliced red onion
    1/4 cup white balsamic vinegar (could use fresh lemon juice)
    1/4 cup cold pressed sunflower oil (or oil of choice)
    At least 4 cups escarole torn in bite sized pieces
    1 avocado, peeled and pitted; cubed or sliced *
    1/4 cup sunflower seeds

    * You could substitute goat cheese for the avocado


In a quart size bowl, mix together the oil and vinegar and add the beets and onion. Let marinate for at least 30 minutes.

To assemble salad, place at least 1 cup of torn escarole leaves on each of 4 salad plates. Top each with 1/4 of the marinated beet mixture and 1/4 of the avocado. Sprinkle 1 tablespoon of sunflower seeds over each salad.

Serving Size: Divide recipe between 4 salad plates

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.

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