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This is a delicious salad for any occasion.
With Love,
Catherine
xo
Ингредиенты
- 1 head of escarole â washed and shredded
- 2 cups of dried apricots â sliced
- 6 slices of sun dried tomatoes â sliced
- 2 oz. can of anchovies in olive oil â mashed with a fork
- 1 fresh vine ripe tomato â diced
- Juice of ½ lemon
- 1 teaspoon of salt
- 6 oz. can of black olives â drained and slightly chopped
- ½ teaspoon or red pepper flakes
- Olive oil
- Grated Romano cheese
- 1 box of orzo
Инструкции
- In a bowl place the sliced apricots, sun dried tomatoes, olives, anchovies, diced tomatoes, dashes of red pepper flakes, salt and lemon juice. Drizzle olive oil over all of the ingredients and toss. Let this sit while cleaning and shredding the escarole.
- Place the escarole in a large serving bowl. Top with the apricot mixture and toss.
- Prepare the orzo as directed and drain.
- Place the drained and still hot orzo over the escarole and toss. Grate the fresh Romano cheese over and a little more olive oil and toss.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 57 | 45% |
| Total Fat 6.61g | 8% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 1312mg | 55% |
| Potassium 334mg | 10% |
| Total Carbs 11.41g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.85g | 5% |
| Protein 6.98g | 11% |
