Appetizers / Soups / Salads

Escarole Beet Salad is for Salad.

Escarole Beet Salad takes 35 minutes to prepare.

Escarole Beet Salad takes several minutes to cook.

Escarole Beet Salad makes 4 servings.

The ingredients for Escarole Beet Salad are:

1 15-oz. can small whole beets, drained, cut into wedges
1/4 cup thinly sliced red onion
1/4 cup white balsamic vinegar (could use fresh lemon juice)
1/4 cup cold pressed sunflower oil (or oil of choice)
At least 4 cups escarole torn in bite sized pieces
1 avocado, peeled and pitted; cubed or sliced *
1/4 cup sunflower seeds

* You could substitute goat cheese for the avocado

Here is how you make Escarole Beet Salad:

In a quart size bowl, mix together the oil and vinegar and add the beets and onion. Let marinate for at least 30 minutes.To assemble salad, place at least 1 cup of torn escarole leaves on each of 4 salad plates. Top each with 1/4 of the marinated beet mixture and 1/4 of the avocado. Sprinkle 1 tablespoon of sunflower seeds over each salad.Serving Size: Divide recipe between 4 salad platesNumber of Servings: 4Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Escarole Beet Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 337.3

• Total Fat: 27.8 g
• Cholesterol: 0.0 mg
• Sodium: 272.3 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 5.8 g
• Protein: 4.0 g

The dietary needs meet for Escarole Beet Salad is Vegan