Parmesan Recipe ∼ Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing

High quality vinegar and oil will turn this leafy green salad into an Italian masterpiece. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients

• 2 cups escarole - torn, rinsed and dried
• 2 cups romaine lettuce - torn, washed and dried
• 2 cups Bibb lettuce, rinsed and torn
• 12 slices plum tomato
• ½ cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ¼ cup low fat, low sodium chicken broth
• salt and pepper to taste

Cooking Directions

1. In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
2. Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.

Nutrition Facts

• calories53.1
• carbohydrateContent6.5 g
• cholesterolContent0.7 mg
• fatContent2.7 g
• fiberContent1.5 g
• proteinContent1.5 g
• saturatedFatContent0.5 g
• sodiumContent41.8 mg
• sugarContent4.2 g