Recipe-Rampage@yahoogroups.com
For the vinaigrette, place the shallot, garlic, vinegar, mustard and sugar in a blender or food processor; blend until smooth.
With the blender running, add the olive oil in a slow drizzle (the dressing should emulsify).
Add the basil and blend until smooth; slowly drizzle in the water; season to taste with salt and pepper and set aside.
For the salad, cut vegetables into 1/4-inch strips, then brush both sides with olive oil and season with salt and pepper.
Grill on both sides, then cut into small pieces; mix until well combined and refrigerate.
Toss the chopped vegetables with the basil vinaigrette; add salt and black pepper to taste and serve on a bed of baby arugula.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (1652g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 1682 | ||
Calories from Fat: 1277 (76%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 141.9g | 189 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 101.8g | ||
Polyunsanturated Fat 15.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 820.6mg | 28 % | |
Potassium 3352mg | 88 % | |
Total Carbohydrate 97.5g | 29 % | |
Dietary Fiber 28.1g | 112 % | |
Sugars, other 69.4g | ||
Protein 16.7g | 24 % | |
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: 1682
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.