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Italian Olive and Peppers Salad

Italian Olive and Peppers Salad
  • Prep 20 min
  • Total 20 min
  • Servings 8
Dig into this jungle of greens, with artichoke hearts and assorted peppers and olives.
Updated March 8, 2010

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

Steps

  • 1
    In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
  • 2
    In large bowl, place salad ingredients.
  • 3
    Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.

  • Pepperoncini peppers, also called Tuscan peppers, are a variety of chile pepper with a slightly sweet and spicy-hot flavor. They are most often sold pickled and are used in many antipasto dishes.
  • Look for pitted green olives at the olive bar in the supermarket or in jars in the olive aisle.

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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