Dig into this jungle of greens, with artichoke hearts and assorted peppers and olives.
Italian Olive and Peppers Salad
- Prep Time 20 min
- Total 20 min
- Servings 8
- Ingredients 12
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
Instructions
-
Step1In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
-
Step2In large bowl, place salad ingredients.
-
Step3Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.
Nutrition
170
Calories
14g
Total Fat
2g
Protein
10g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving (2 cups each)
- Calories
- 170
- Calories from Fat
- 130
- 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
1/2Tips from the Betty Crocker Kitchens
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