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Italian Salad Primavera

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  Green peas/1 package of 10 ounces frozen baby peas 2 Pound, shelled
  Diced green beans 1 Cup (16 tbs)
  New potatoes 4 Small
  Frozen artichoke hearts 5 Ounce (1/2 Of 10 Ounce Package)
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mustard tarragon mayonnaise 1⁄4 Cup (4 tbs)
  Sliced cucumbers 1⁄4 Cup (4 tbs)

Cook each vegetable separately, just until crisp-tender.
Drain and cool.
Peel and quarter potatoes.
Cut artichoke hearts into halves.
Toss vegetables in a bowl with lemon juice, olive oil, salt and pepper.
Chill 1 to 2 hours to blend flavors.
Arrange the salad in a deep bowl and top with mayonnaise as desired.
Garnish with cucumber slices.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2638 Calories from Fat 1644

% Daily Value*

Total Fat 186 g285.9%

Saturated Fat 24.2 g121.1%

Trans Fat 0 g

Cholesterol 40 mg13.3%

Sodium 4023.3 mg167.6%

Total Carbohydrates 198 g66%

Dietary Fiber 56.3 g225.2%

Sugars 72 g

Protein 57 g113.9%

Vitamin A 141.7% Vitamin C 693.1%

Calcium 30.6% Iron 85.7%

*Based on a 2000 Calorie diet

Italian Salad Primavera Recipe