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.

4.6
10 Rating - Rate
Non Vegdiet
45minstotal

ingredients serves

6
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Ingredients For Escarole & Roasted Vegetable Salad With Anchovy-Garlic Vinaigrette Recipe

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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