Bitter Greens Salad With Aged Balsamic Pine Nuts & Currants Recipe
Recipe By EatingWell
This salad features a colorful combination of escarole, endive and radicchio, along with currants, pine nuts and parmesan. Serve as a first course or to accompany grilled steaks rubbed with rosemary and garlic.
Ingredients For Bitter Greens Salad With Aged Balsamic Pine Nuts & Currants Recipe
2 Heads belgian endive, trimmed
1 Large head escarole, trimmed
1 Head treviso or radicchio, trimmed
5 tablespoon Extra virgin olive oil
0.25 cup Balsamic vinegar, preferably aged
0.25 teaspoon Salt
As required Freshly Ground Pepper To Taste
0.5 cup Freshly grated good quality parmesan cheese
0.5 cup Toasted Pine Nuts
Nutrition value
167
calories per serving
14 g Fat5 g Protein6 g Carbs< 1 g FiberOther
Current Totals
14 g Fat
5 g Protein
6 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
6 g
Protein
5 g
Fiber
0 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
77 mg
Iron
1 mg
Vitamin A
4 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
5 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
29 mg
Manganese
1 mg
Phosphorus
124 mg
Selenium
5 mcg
Zinc
1 mg
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
