Escarole & Roasted Vegetable Salad With Anchovy-Garlic Vinaigrette Recipe
Recipe By EatingWell
Roasted cauliflower, potatoes and artichokes get a quick marinade in the garlicky dressing while hot to add extra flavor in this healthy salad recipe. Don't skip the breadcrumbs--they're the secret to making this salad special.
Ingredients For Escarole & Roasted Vegetable Salad With Anchovy-Garlic Vinaigrette Recipe
8 Anchovy fillets, patted dry and minced
1 tablespoon Minced Garlic
0.6699999999999999 cup Extra Virgin Olive Oil, Divided
0.33000000000000007 cup Red wine vinegar
As required Ground pepper to taste
1.5 cup Coarse fresh breadcrumbs
2 tablespoon Extra virgin olive oil
0.75 teaspoon Ground pepper
12 Baby Yellow Potatoes
4 cup Cauliflower Florets
3 tablespoon Extra Virgin Olive Oil, Divided
0.5 teaspoon Kosher salt
8 ounce 4 large artichokes or one can artichoke hearts, rinsed
1 cup Sliced celery
8 cup Coarsely chopped escarole
Nutrition value
825
calories per serving
44 g Fat16 g Protein88 g Carbs18 g FiberOther
Current Totals
44 g Fat
16 g Protein
88 g Carbs
18 g Fiber
MacroNutrients
Carbs
88 g
Protein
16 g
Fiber
18 g
Fats
Fat
44 g
Vitamins & Minerals
Calcium
253 mg
Iron
6 mg
Vitamin A
308 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
297 mcg
Vitamin B12
0 mcg
Vitamin C
138 mg
Vitamin E
6 mg
Copper
1 mcg
Magnesium
159 mg
Manganese
1 mg
Phosphorus
329 mg
Selenium
15 mcg
Zinc
2 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
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