Ingredients

  • 1.25 Kg chicken breasts in thick fillets
  • 16 pitted prunes
  • 2 onions
  • 2 carrots
  • 1 glass meat or poultry broth
  • 1 glass port wine
  • 1 sprig rosemary
  • olive oil
  • flour
  • black pepper
  • salt

Preparation

Total Antioxidant Capacity: 9,839. Prep: 15 minutes. Since both prunes and pecans are antioxidant-rich, this salad offers a double punch. The sweet prunes balance the bitter flavor of escarole.

Step 1
To prepare dressing, combine sherry vinegar, honey, and Dijon mustard in a small bowl; stir with a whisk. Gradually add olive oil, stirring with a whisk until blended. Add shallots, salt, and freshly ground black pepper; set aside.

Step 2
Combine escarole and romaine lettuce in a large bowl. Add prunes and pecans, and toss well. Pour vinaigrette over salad; toss gently to coat. Serve immediately.

Nutrition Facts
Per Serving:
225 calories; fat 18g; saturated fat 2g; mono fat 11g; poly fat 4g; protein 5g; carbohydrates 64g; fiber 10g; cholesterolmg; iron 2mg; sodium 174mg; calcium 96mg.

Newer Dry prunes flan
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Older Port chicken breast with prunes

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