A combination of fresh and canned vegetables marinated in a simple balsamic vinaigrette dressing. Excellent topping for crisp romaine or iceburg lettuce.
Source: posted by ottway99
For the Salad
Drain liquid from Artichokes and Hearts of Palm. Mix all ingredients together in a large bowl except the Romaine Hearts. Add the Balsamic Dressing and toss to coat completely. Transfer into individual storage containers and refrigerate for two hours. To serve, arrange chopped greens on chilled plate and top with marinated vegetable.
Balsamic Vinaigrette
Use a blender or burr stick to mix the ingredients. Add vinegar, mustard, garlic, salt and pepper. Burr or blend until combined. Add oil slowly to create an emulsion.
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 157 | ||
Calories from Fat: 142 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 313mg | 11 % | |
Potassium 69.4mg | 2 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 157
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