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Italian Olive and Peppers Salad

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Italian Olive and Peppers Salad
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8
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Dig into this jungle of greens, with artichoke hearts and assorted peppers and olives.

Ingredients

Vinaigrette

6
tablespoons olive oil
2
tablespoons red wine vinegar
1/4
teaspoon salt
1/2
teaspoon sugar
1
clove garlic, finely chopped

Salad

1
bag (10 oz) ready-to-eat hearts of romaine
1/2
cup chopped fresh Italian (flat-leaf) parsley
2
small zucchini, thinly sliced
2
jars (6 oz each) marinated artichoke hearts, drained, chopped
1 1/2
cups pepperoncini peppers (Italian peppers), drained, chopped (from 16-oz jar)
1
cup pitted green olives, halved
Cracked pepper, if desired

Directions

  • 1 In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
  • 2 In large bowl, place salad ingredients.
  • 3 Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.
Tips  

Pepperoncini peppers, also called Tuscan peppers, are a variety of chile pepper with a slightly sweet and spicy-hot flavor. They are most often sold pickled and are used in many antipasto dishes.

Look for pitted green olives at the olive bar in the supermarket or in jars in the olive aisle.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 cups each)
Calories
170
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
21%
(
Saturated Fat
2g
10%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
490mg
20%
Potassium
360mg
10%
Total Carbohydrate
10g
3%
(
Dietary Fiber
4g
16%
,
Sugars
3g
)
Protein
2g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
70%
70%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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