1. Chop the lettuce leaves into pieces. Place the chopped greens in a salad bowl.
2. Gently toss in the red onions, red bell peppers, kalamata olives, Italian parsley, Roma tomatoes, and pepperoncini peppers. Sprinkle on the grated parmesan cheese if using.
3. To make the dressing, place all ingredients in a jar with a tight fitting lid and shake. Pour over salad and serve immediately. Leftover dressing will keep in the refrigerator for up to 10 days.
The Whole Life Nutrition Cookbook; page 184
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (419g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (47%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 11mg||3 %|
|Sodium 633.7mg||22 %|
|Potassium 826.3mg||22 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 12.4g|
|Protein 9g||13 %|
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Calories per serving: 195
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