Artichoke and Mixed Greens Salad

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  • Prep 20 min
  • Total 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

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.

Notes

Tips

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.

Nutritional Information

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

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