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Italian Olive and Peppers Salad

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By Betty Crocker Kitchens
Updated Mar 8, 2010
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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
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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

  • Step 
    1
    In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
  • Step 
    2
    In large bowl, place salad ingredients.
  • Step 
    3
    Drizzle 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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