Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing

High quality vinegar and oil will turn this leafy green salad into an Italian masterpiece. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 53 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 cloves garlic, minced
• ½ cup balsamic vinegar
• 2 cups romaine lettuce - torn, washed and dried
• 2 cups escarole - torn, rinsed and dried
• 2 cups Bibb lettuce, rinsed and torn
• 12 slices plum tomato
• ¼ cup low fat, low sodium chicken broth

Recipe Instructions

Step 1

In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.

Step 2

Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.