Anne's Summer Salad

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Time to Prepare this Recipe 60 minutes Prep: 20 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 257 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

3 small eggplants
1/2 each green bell pepper
1 large tomato
3 large celery stalks
3 small new potatoes
12 each black olives
Dressing
1/2 cup olive oil
3 tablespoons red wine vinegar
2 each garlic cloves minced
1 dash black pepper
1 dash basil dried

Directions

EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred).

Place green pepper in paper bag, let stand 1/2 hour. peel green pepper under running water. Dice eggplant slices and green pepper. Place in large bowl.

POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables.

OTHER VEGETABLES: Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well.

DRESSING: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let marinate at room temperature at least 1/2 hour and then put in fridge. Toss and stir occasionally.

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Nutrition Facts

Serving Size 102g
Amount per Serving
Calories 257 95% of calories from fat
% Daily Value*
Total Fat 27.0g42%
 Saturated Fat 4.0g19%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 5mg0%
Total Carbohydrate 4.0g1%
 Dietary Fiber 1.0g4%
 Sugars 2.0g
Protein 1.0g2%
Vitamin A 9%  Vitamin C 32%
Calcium 2%  Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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