Combine parsley, red wine vinegar, olive oil, garlic, salt, black pepper and dried mint. Cover and chill for 1/2 hour until all ingredients have blended flavors. In a salad bowl, toss escarole and garden peas together. Remove vinaigrette from fridge and pour over salad. Toss until completely covered.
Serve chilled as a side salad to any meal.
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|Serving Size: 1 Recipe (493g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 258 (49%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 53.3mg||2 %|
|Potassium 1066.5mg||28 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 43.1g|
|Protein 18g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 528
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