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Escarole Salad With Fried Shallots And Prunes

2 faves
Nutrition per serving    (USDA % daily values)
CAL
414
FAT
117%
CHOL
0%
SOD
8%

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Ingredients for 6 servings

1 cup olive oil

6 oz shallots, thinly sliced (1 1/3 cups)

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup packed pitted prunes (5 oz), finely chopped

1 head escarole (1 lb), tough ribs and outer leaves discarded and inner leaves and tender ribs cut crosswise into 1/2-inch-wide strips (8 cups)

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