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Escarole With Carrot Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
462
FAT
120%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

salt & fresh ground pepper (to taste)

1/3 cup maple syrup

1 head escarole (torn)

2 1/2 teaspoons thyme leaves (minced)

2 carrots (peeled, grated)

1/4 cup cider vinegar

1/2 cup olive oil

1/2 cup walnuts (chopped)

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