Anne's Summer Salad

60 minutes Prep: 20 minutes Cook: 40 minutes

257 calories per serving view nutrition facts

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 27.0g	42%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 1.0g	2%

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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