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Escarole with Persimmons, Pomegranate Seeds, and Lemon-Shallot Vinaigrette
MARTHA STEWART9Ingredients
25Minutes
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup lemon juice (freshly squeezed, 3 to 4 lemons)
- 1/4 cup shallots (minced)
- 2 Tbsp. grainy mustard
- 2 Tbsp. fresh marjoram (chopped)
- 1 cup extra-virgin olive oil
- 1 tsp. coarse salt
- 1/4 tsp. freshly ground pepper
- 2 heads escarole (washed and torn into bite-size pieces)
- 5 Fuyu persimmons (very thinly sliced)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium740mg31% |
| Potassium1020mg29% |
| Protein4g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber8g32% |
| Sugars1g |
| Vitamin A120% |
| Vitamin C100% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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