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Italian Olive and Peppers Salad

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Prep 20 min
Total 20 min
Servings 8

Dig into this jungle of greens, with artichoke hearts and assorted peppers and olives. MORE+ LESS-

By Betty Crocker Kitchens

March 8, 2010

Ingredients

Vinaigrette

tablespoons olive oil

tablespoons red wine vinegar

1/4

teaspoon salt

1/2

teaspoon sugar

clove garlic, finely chopped

Salad

bag (10 oz) ready-to-eat hearts of romaine

1/2

cup chopped fresh Italian (flat-leaf) parsley

small zucchini, thinly sliced

jars (6 oz each) marinated artichoke hearts, drained, chopped

1 1/2

cups pepperoncini peppers (Italian peppers), drained, chopped (from 16-oz jar)

cup pitted green olives, halved

Cracked pepper, if desired

Steps

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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.

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving (2 cups each)

Calories: 170
Calories from Fat: 130

% Daily Value

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;