Directions:
- To prepare dressing, combine sherry vinegar, honey, and Dijon mustard in a small bowl; stir with a whisk. Gradually add olive oil, stirring with a whisk until blended. Add shallots, salt, and freshly ground black pepper; set aside.
- Combine escarole and romaine lettuce in a large bowl. Add prunes and pecans, and toss well. Pour vinaigrette over salad; toss gently to coat. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1062.07 Kcal (4447 kJ) | ||
| Calories from fat | 282.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.4g | 48% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 1% | |
| Sodium | 1364.89mg | 57% | |
| Potassium | 2981.74mg | 63% | |
| Total Carbs | 199.01g | 66% | |
| Sugars | 117.16g | 469% | |
| Dietary Fiber | 12.48g | 50% | |
| Protein | 11.87g | 24% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 10.1mg | 56% | |
| Calcium | 161.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 168.1 Kcal (704 kJ) | ||
| Calories from fat | 44.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 48% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 1% | |
| Sodium | 216.02mg | 57% | |
| Potassium | 471.93mg | 63% | |
| Total Carbs | 31.5g | 66% | |
| Sugars | 18.54g | 469% | |
| Dietary Fiber | 1.97g | 50% | |
| Protein | 1.88g | 24% | |
| Vitamin C | 3mg | 32% | |
| Iron | 1.6mg | 56% | |
| Calcium | 25.6mg | 16% | |
* 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.
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