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Insalata Di Primavera's picture
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
  Lima beans 1 Pound
  Peas 1 Pound
  Baby artichokes 1 Pound
  New potatoes 8 Ounce (Small Ones)
  Red wine vinegar 1 Tablespoon
  Olive oil 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Mayonnaise 1 Cup (16 tbs)
  Dry mustard 1⁄4 Teaspoon
  Tarragon vinegar 1 Pinch
  Hard cooked eggs 2
  Capers 2 Tablespoon
  Sour gherkin 1 , sliced

Shell beans and peas,and cook in salted boiling water until tender.
Slice artichokes and cook briefly in boiling water with a little vinegar.
Boil or steam potatoes, then cool, peel and slice them.
When all the vegetables are cooled, put them in a bowl and toss gently with vinegar, salt and pepper.
Then let stand for an hour or two.
Mix mayonnaise with the mustard and tarragon, then mix with salad.
Garnish with slices of Hard cooked egg, capers, and slices of sour gherkin.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3545 Calories from Fat 2351

% Daily Value*

Total Fat 260 g399.7%

Saturated Fat 26.9 g134.4%

Trans Fat 0 g

Cholesterol 640.6 mg213.5%

Sodium 4543.2 mg189.3%

Total Carbohydrates 215 g71.7%

Dietary Fiber 48.7 g194.8%

Sugars 34.2 g

Protein 73 g145.5%

Vitamin A 102.2% Vitamin C 560.6%

Calcium 78.6% Iron 126.1%

*Based on a 2000 Calorie diet

Insalata Di Primavera Recipe