Escarole Salad with Fried Shallots and Prunes recipes

Escarole Salad with Fried Shallots and Prunes recipes
7 Ingredients
  • 1 cup olive oil
  • 6 oz shallots, thinly sliced (1 1/3 cups)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup packed pitted prunes (5 oz), finely chopped
  • 1 head escarole (1 lb), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)
Nutrition
999
50% daily value
6 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

133% 87

Saturated

106% 21

Trans

- 0

Monounsaturated

- 45

Polyunsaturated

- 12

Carbs

7% 21

Carbs (net)

- 18

Fiber

11% 3

Sugars

- 12

Sugars, added

- 0

Protein

70% 35

Cholesterol

58% 173

Sodium

12% 277

Calcium

6% 57

Magnesium

12% 52

Potassium

17% 818

Iron

16% 3

Zinc

51% 6

Phosphorus

49% 343

Vitamin A

1% 9

Vitamin C

4% 4

Thiamin (B1)

60% 1

Riboflavin (B2)

46% 1

Niacin (B3)

66% 11

Vitamin B6

109% 1

Folate equivalent (total)

3% 14

Folate (food)

- 14

Folic acid

- 0

Vitamin B12

34% 1

Vitamin D

33% 5

Vitamin E

41% 6

Vitamin K

30% 36
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