Peach and Escarole Salad recipe
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- 2 tablespoons olive oil 1 tablespoon rice vinegar 1 tablespoon sherry vinegar 1 teaspoon mayonnaise salt and ground black pepper to taste 1 small head escarole, cut into 1-inch ribbons 1 peach, sliced 4 ounces goat cheese, crumbled ½ cup toasted walnuts
Nutrition Info
- 190.6 caloriescarbohydrate: 4.2 gcholesterol: 15.2 mgfat: 17.3 gfiber: 1.8 gprotein: 6.1 gsaturatedFat: 5.2 gservingSize: -sodium: 111.1 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Peach and Escarole Salad
Directions
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Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.
Place escarole, peach slices, goat cheese, and walnuts in a large bowl, drizzle in vinegar mixture and toss to coat.