2 heads escarole, leaves rinsed and dried
4 Satsuma Mandarins, peeled and thinly sliced
8 oz feta, crumbled
16 large green olives, pitted and halved

Vinaigrette

2 Tablespoons red wine vinegar
1 small shallot, peeled and finely minced
4 Tablespoons canola oil
4 Tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Toss the salad ingredients in a large salad bowl. Add the shallot to the vinegar with a little salt and let sit for about 5 minutes. Whisk in the oils. Season the salad to taste with salt and pepper. Use the dressing sparingly just until the leaves are moistened.

Serves 8

Nutrition Information Per Serving (using 1/8 of vinaigrette):
Calories: 245
Fat: 21 gm
Saturated Fat: 6 gm
Trans Fat: 0 gm
Cholesterol: 25 mg
Carbohydrate: 12 gm
Fiber: 5 gm
Protein: 5 gm
Sodium: 423 mg

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