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Italian Vegetable Salad

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Submitted by tjohnson

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

3 hrs

Ingredients

16 462.4
OUNCE ML/G MIXED VEGETABLES
drained, 1 can
16 462.4
OUNCE ML/G CHICKPEAS (GARBANZO BEANS)
drained, 1 can
¼ 59
½ 118
CUP ML CELERY
chopped
¼ 59
CUP ML OLIVE OIL
3 45
TABLESPOONS ML VINEGAR
1 5
TEASPOON ML SUGAR
1 5
TEASPOON ML BASIL *
1 1
EACH EACH GARLIC CLOVES
½ 118
CUP ML OLIVES
ripe, sliced *
1 237
CUP ML CHERRY TOMATOES
quartered
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

Combine mixed vegetables, beans, onion and celery in bowl.

Make dressing of oil, vinegar, sugar, basil and garlic; blend Let stand several hours or overnight to marinate. Add olives, tomatoes and parsley before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 208 44% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 260mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 22%
Sugars g
Protein 11g
Vitamin A 34% Vitamin C 18%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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