Escarole, Roasted Tomato and Wheat Berry Salad
A crisp salad full of bright, Meditterranean flavors. Great to bring to your next picnic or BBQ.
Servings: 8
Calories: 59kcal
Ingredients
- 1 package cherry tomatoes washed and dried
- 1/2 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1 head fresh escarole washed well and chopped
- pitted kalamata olives or your favorite type of olive
- 1 cup cooked wheat berries prepared according to package instructions (or grain of choice)
- parmigiano reggiano cheese shaved
- Simple Lemon Vinaigrette from Epicurious.com
Instructions
- Preheat oven to 400 degrees F
- Spread tomatoes on a baking sheet.
- Drizzle with olive oil, sprinkle with garlic salt and toss to coat.
- Roast at 400 for approximately 15 minutes, until they just start to burst.
- Set aside to cool.
- Assemble salad with escarole, wheat berries, cooled roasted tomatoes, olives and top with shavings of parmigiano reggiano cheese.
Notes
Escarole can be quite sandy, especially in the middle where the leaves get tight, so be sure to wash it very well.
Nutrition
Calories: 59kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Sodium: 157mg | Potassium: 181mg | Fiber: 3g | Vitamin A: 1230IU | Vitamin C: 4.1mg | Calcium: 35mg | Iron: 0.9mg