Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette

Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette
9 Ingredients
  • 3/4 cup freshly squeezed lemon juice (3 to 4 lemons)
  • 1/4 cup minced shallots
  • 2 tablespoons grainy mustard
  • 2 tablespoons chopped fresh marjoram
  • 1 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 heads escarole, washed and torn into bite-size pieces
  • 5 fuyu persimmons, very thinly sliced
Nutrition
272
14% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

42% 27

Saturated

19% 4

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 3

Carbs

3% 9

Carbs (net)

- 8

Fiber

4% 1

Sugars

- 1

Sugars, added

- 0

Protein

1% 1

Cholesterol

- 0

Sodium

8% 200

Calcium

2% 21

Magnesium

2% 7

Potassium

3% 128

Iron

6% 1

Zinc

1% 0

Phosphorus

3% 18

Vitamin A

0% 2

Vitamin C

22% 19

Thiamin (B1)

2% 0

Riboflavin (B2)

1% 0

Niacin (B3)

1% 0

Vitamin B6

3% 0

Folate equivalent (total)

3% 12

Folate (food)

- 12

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

26% 4

Vitamin K

16% 19
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