Escarole Salad with Tarragon Recipe

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Escarole Salad with Tarragon
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Ingredients:

Directions:

  1. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Cut off and discard the tough stems from the escarole, chop the leaves coarse, and in a large bowl toss them with the tarragon and the dressing until the salad is combined.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.69 Kcal (547 kJ)
Calories from fat 127.57 Kcal
% Daily Value*
Total Fat 14.17g 22%
Cholesterol 1.84mg 1%
Sodium 759.94mg 32%
Potassium 207.75mg 4%
Total Carbs 1.99g 1%
Dietary Fiber 0.02g 0%
Protein 1.91g 4%
Vitamin C 3.9mg 6%
Iron 0.1mg 1%
Calcium 27.6mg 3%
Amount Per 100 g
Calories 65.13 Kcal (273 kJ)
Calories from fat 63.57 Kcal
% Daily Value*
Total Fat 7.06g 22%
Cholesterol 0.92mg 1%
Sodium 378.7mg 32%
Potassium 103.53mg 4%
Total Carbs 0.99g 1%
Dietary Fiber 0.01g 0%
Protein 0.95g 4%
Vitamin C 1.9mg 6%
Calcium 13.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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