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Receta Escarole, Spinach, And Red Onion Salad With Anchovy Garlic D
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Ingredientes
- 1 x garlic clove chopped and mashed to a paste with 1/4 tsp. salt
- 1 x flat anchovy fillet or possibly to taste, minced
- 2 tsp balsamic vinegar
- 1 1/2 Tbsp. fresh lemon juice
- 3/4 tsp Dijon-style mustard
- 1/3 c. extra virgin olive oil
- 8 c. packed escarole rinsed, spun dry, and torn into pcs
- 6 c. packed fresh spinach leaves washed well, spun dry, and torninto pcs
- 1 c. finely minced red onion
Direcciones
- Make the dressing:In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add in the oil in a stream and blend the dressing well.
- In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad till it is combined well.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 436g | |
| Calories 749 | |
| Calories from Fat 642 | 86% |
| Total Fat 72.68g | 91% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 123mg | 5% |
| Potassium 1011mg | 29% |
| Total Carbs 24.35g | 6% |
| Dietary Fiber 4.8g | 16% |
| Sugars 12.68g | 8% |
| Protein 5.6g | 9% |
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