Italian Escarole Salad
- 1 of 2 In a small bowl, whisk together balsamic vinegar, white wine vinegar, salt and pepper; slowly whisk in olive oil.
- 2 of 2 In large serving bowl, combine chopped escarole, artichoke hearts, salami, roasted red peppers and mozzarella. Drizzle with prepared dressing and serve.
Servings Per Recipe: 6
Per Serving: 19 g Fat, total, 34 mg chol., 138 mg sodium, 7 g sat. fat, 285 kcal cal., 13 g pro., 16 g carb., 6 g fiber