Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing recipe

6 servings

2 cups escarole - torn, rinsed and dried

2 cups romaine lettuce - torn, washed and dried

2 cups Bibb lettuce, rinsed and torn

12 slices plum tomato

1/2 cup balsamic vinegar

1 tablespoon olive oil

1 tablespoon grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon lemon juice

1/4 cup low fat, low sodium chicken broth

salt and pepper to taste

In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.

Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper.

Pour over salad, toss and serve.