Escarole with Bacon, Dates, and Warm Walnut Vinaigrette recipes

Escarole with Bacon, Dates, and Warm Walnut Vinaigrette recipes
8 Ingredients
  • 1 7- to 8-ounce head of escarole, coarsely torn
  • 6 Medjool dates, halved, pitted, diced
  • 1/2 cup walnut pieces, toasted
  • 5 bacon slices, cut crosswise into strips
  • 1/3 cup walnut oil or extra-virgin olive oil
  • 1 large shallot, chopped
  • 2 tablespoons red wine vinegar
  • fine sea salt
Nutrition
359
18% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

54% 35

Saturated

34% 7

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 16

Carbs

2% 6

Carbs (net)

- 4

Fiber

10% 3

Sugars

- 2

Sugars, added

- 0

Protein

12% 6

Cholesterol

8% 24

Sodium

13% 322

Calcium

2% 23

Magnesium

5% 20

Potassium

6% 269

Iron

4% 1

Zinc

6% 1

Phosphorus

13% 91

Vitamin A

1% 5

Vitamin C

4% 3

Thiamin (B1)

13% 0

Riboflavin (B2)

4% 0

Niacin (B3)

10% 2

Vitamin B6

16% 0

Folate equivalent (total)

7% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

39% 6

Vitamin E

2% 0

Vitamin K

2% 3

Sugar alcohols

- 0

Water

- 89
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