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Escarole Salad with Grapefruit & Pistachios

Escarole Salad with Grapefruit & Pistachios

by 2 people

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Makes: 4 servings

Ingredients
  • 1/2 cup shelled roasted pistachios
  • 1/2 cup EVOO
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • 2 grapefruits
  • 1 large head escarole, leaves torn
Directions
  1. Puree half the nuts, the EVOO, vinegar and honey in blender. Segment grapefruits over large bowl, then toss with escarole and dressing; season. Top with remaining nuts.