Peach and Escarole Salad
Ingredients10 m servings 191 cals
- 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.
Per Serving: 191 calories; 17.3 g fat; 4.2 g carbohydrates; 6.1 g protein; 15 mg cholesterol; 176 mg sodium. Full nutrition
ReviewsRead all reviews 10
This is amazing! I have to admit, I didn't have escarole so I used spring mix and fresh spinach. Also subbed sherry cooking wine for sherry vinegar, because I had it on hand. Soooo good!
Loved it, but all escarole was a bit much. I did 1/2 spring mix. Toasted pecans worked too. Great summer salad, and beautiful!
Used curly endive (frisée) since store was out of escarole. Liking the use of different greens for salads, getting tired of spring mix and romaine.
Simple and amazing; paired it with the Maple Salmon recipe and had one delicious meal. I did have to substitue balsamic for sherry vinegar, but I don't know if anyone would ever know the differe...
Yum, yum, yum. The salad was great. The dressing was great. I will be eating this for dinner twice a month for the foreseeable future. I had boursin cheese (garlic and herb) on hand and used tha...
Unfortunately I had to substitute quite a bit, lacking the right ingredients. My kids said, that's ok, it's inspired. I call it forgiving and delicious.
Wasn't sure about an educator salad....it was,amazing!!! Just the right combination of flavor, and loved the heavier salad . It's like a meal in itself.
Absolutely loved this recipe. I didn't have sherry vinegar on hand, so substituted a high quality balsamic. But it was such a great recipe I may hunt down some sherry vinegar so I can try it exa...