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Anne's Summer Salad

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 small eggplant
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½ each green bell peppers
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1 large tomatoes
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3 large celery stalks
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3 small new potatoes
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12 each black olives
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Dressing
½ cup olive oil
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3 tablespoons red wine vinegar
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2 each garlic cloves
minced
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1 dash black pepper
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1 dash basil
dried
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Ingredients

Amount Measure Ingredient Features
3 small eggplant
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0.5 each green bell peppers
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1 large tomatoes
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3 large celery stalks
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3 small new potatoes
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12 each black olives
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Dressing
118 ml olive oil
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45 ml red wine vinegar
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2 each garlic cloves
minced
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1 dash black pepper
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1 dash basil
dried
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Directions

EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let stand ½ 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 ½ 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 ½ hour and then put in fridge. Toss and stir occasionally.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 25795% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 9% Vitamin C 32%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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