Artichoke and Mixed Greens Salad

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

  • prep time 20 min
  • total time 20 min
  • ingredients 12
  • servings 8

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
  • 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.
  • 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;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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