4 Serves
39 Mins
In a small bowl, whisk together the white vinegar, olive oil, salt, and black pepper to create the dressing.
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Vitamin K
566 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
186 µg / 400 µgCalcium
183 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
1094 mg / 4,700 mgSodium
383 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
16 g / 28 gSugar
29 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat a small skillet over medium heat and toast the pecans, stirring frequently, until fragrant and golden brown.
Using a chef's knife, chop the escarole, radicchio, and apple into bite-sized pieces and transfer them to a large mixing bowl.
Peel the mandarin oranges, separate the segments, and add them to the bowl along with the toasted pecans.
Drizzle the prepared dressing over the salad and toss gently to ensure an even coating.
Cover the bowl and refrigerate for at least 30 minutes to allow the dressing to soften the bitter leaves before serving.
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