Artichoke and Mixed Greens Salad

Dig into this jungle of greens, with artichoke hearts and assorted pickles and olives.

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Servings 8

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ingredients 12
Prep Time 20 min
Total Time 20 min

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

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Directions

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

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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 INFORMATION PER SERVING

Serving Size: 1 Serving (2 cups each)

Calories: 170
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 490mg; 490%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 4g 4% Sugars 3g 3% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 70%;
Calcium: 4%;
Iron: 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;