Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants
From: EatingWell Soups Special Issue April 2016
This salad features a colorful combination of escarole, endive and radicchio, along with currants, pine nuts and Parmesan. Serve as a first course or to accompany grilled steaks rubbed with rosemary and garlic.
By:Eataly and Lidia BastianichEatingWell Recipe Contributor
207 calories;16 g fat(2 g sat); 4 g fiber; 14 g carbohydrates; 4 g protein; 110 mcg folate; 4 mg cholesterol; 8 g sugars; 0 g added sugars; 1459 IU vitamin A; 6 mg vitamin C; 95 mg calcium; 1 mg iron; 181 mg sodium; 432 mg potassium
Vitamin A (29% daily value), Folate (28% dv)