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My review
Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing
Robyn Webb
"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."
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Ingredients
20 m servings 53Original recipe yields 6 servings (6 - 1 cup servings)
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Reviews
Read all reviews 1516 Ratings
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Most helpful positive review
7/13/2004
I loved this recipe! I didn't have balsamic vinegar so I used red wine vinegar instead, but it still tasted great (so great that I made a double recipe so I could eat it all week). Add chicken...
Most helpful critical review
3/13/2009
I don't know about this one. It had a strange taste to me. I think it was the chicken stock. I will try it again and substitute the chicken stock for dijon mustard.
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7/13/2004
I loved this recipe! I didn't have balsamic vinegar so I used red wine vinegar instead, but it still tasted great (so great that I made a double recipe so I could eat it all week). Add chicken...
2/23/2004
This went together very easily and quickly. Liked the flavor. Have never added chicken broth to a dressing before and thought I might not like it but everything tasted very good. Might put a lit...
11/30/2005
Very good, but added a little sugar to cut the acidity of the vinegar.
7/25/2004
Delicious...and low fat! Even my husband, who doesn't like vinegar-based salad dressings liked it.
4/8/2008
Great salad! I also added a cucamber, a carrot and some reduced fat feta cheese.
7/30/2006
So simple and yet soooo good. My husband often asks for me to make the dressing for his regular salads as well. We love garlic so we put extra garlic in the mix but this one is easy and delici...
6/24/2008
Very good but use sparingly because too much ruins the flavour. I added green onion and red and green pepper slices.
6/2/2008
Makes ALOT of salad, but very good. I was very suprised by the dressing being so delish. Thanks for a great recipe!