To make vinaigrette dressing for salad, add first 14 ingredients to a blender and mix until smooth. Taste for your liking. If you prefer more of a tartness, add 1 teaspoon more of the balsamic vinegar. If you prefer less tartness, add 1 teaspoon more of granulated sugar. Refrigerate dressing to marry flavors together.
When ready to serve salad, remove dressing from refrigerator and let sit out on counter for a few minutes while preparing salad. Toss half of the organic lettuce mix to your salad bowl. Add half of your peppers, artichokes, olives & sun-dried tomatoes. Pour lightly with vinaigrette dressing over salad. Repeat procedure with rest of lettuce and other ingredients. Pour lightly again with vinaigrette dressing and toss salad completely. Top salad with croutons and serve with vinaigrette on the side for anyone who likes more dressing on their salad.
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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4|
|Calories from Fat: 177 (35%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 22.3mg||7 %|
|Sodium 972.7mg||34 %|
|Potassium 1267.9mg||33 %|
|Total Carbohydrate 70.3g||21 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 54.8g|
|Protein 17.2g||25 %|
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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: 508
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