
Grilled escarole salad with citrus
2
2
2
SmartPoints® value per serving
Total Time
28 min
Prep
25 min
Cook
3 min
Serves
4
Difficulty
Easy
Grilled greens are a wonderful addition to any menu. Grilled escarole holds up especially well and pairs deliciously with the citrus fruit.
Ingredients
Escarole
36 oz, 4 small heads, halved lengthwise
Olive oil
1½ tbsp(s), divided
Table salt
¾ tsp(s), divided (or to taste)
Black pepper
¼ tsp(s), divided (or to taste)
Fresh lemon juice
1 tbsp(s), divided (or to taste)
Orange(s)
2 medium, navel, pith removed, cut into segments
Grapefruit(s)
2 medium, ruby, peeled, pith removed, cut into segments
Uncooked fennel bulb(s)
2 medium, cored, thinly sliced (reserve 1 Tbsp fronds)
Uncooked red onion(s)
1 medium, thinly sliced
Fresh mint leaves
2 tbsp(s), chopped