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Alfresco Layered Salad

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Nutritional Information


Amount Per Serving:

Calories 460
Protein 14g
Total fat 31g
Carbs 35g
Cholesterol 5mg
Sodium 380mg
Fiber 11g
Sugars 12g

Watercress, curly endive and escarole all have the spine to stand up to onion, fennel and oil-cured olives.


  • 1 3/4 cups chickpeas, drained and rinsed
  • 4 cups chopped dandelion greens
  • 1 cup pitted, coarsely chopped, oil-cured olives
  • 1 cup thinly sliced red onion
  • 4 navel oranges, peeled, halved and thinly sliced
  • 1 cup low-fat Swiss-style cheese or goat gouda cheese
  • 1 cup coarsely chopped toasted pecans
  • 2 cups diced fennel
  • 5 Tbs. extra virgin olive oil
  • 1/3 cup sherry vinegar
  • 6 Tbs. chopped fresh mint
  • Salt and freshly ground black pepper to taste


  1. To make Salad: Layer ingredients in 3-quart, straight-sided glass bowl, starting with chickpeas, then in order spread one-third dandelion greens followed by all olives and onions. Top with another one-third greens and with half orange slices. Sprinkle cheese over oranges, and top with nuts and fennel. Cover salad with remaining oranges and greens.
  2. To make Dressing: Whisk dressing ingredients together until well blended. Drizzle over salad, and serve.

Wine Suggestions

Many of the ingredients in this salad are wine-loving foods: Beans, greens, cheeses, nuts and oils. When pairing the salad with wine, focus on these foods but also consider the tartness of the oranges and the sherry vinegar. A slightly acidic, medium-body Chardonnay would pair nicely with the finished dish.
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