Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing

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.

2 C. escarole- torn, rinsed and dried 2 C. romaine lettuce- torn, washed and dried 2 C. bibb lettuce- rinsed and torn 12 slices plum tomato 1/2 C. balsamic vinegar 1 Tbsp. olive oil

1 Tbsp. grated parmesan cheese 2 cloves garlic; minced 1 Tbsp. lemon juice 1/4 C. low fat, low sodium chicken broth salt and pepper to taste