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Lucia'S Vegetable Salad

Chef.Foodie's picture
Ingredients
  Oil 1 Cup (16 tbs) (Take Half Salad Oil And Half Olive Oil)
  Wine vinegar 1⁄3 Cup (5.33 tbs)
  Garlic 3 Clove (15 gm), finely minced
  Capers 2 Tablespoon
  Parsley 1 Tablespoon, finely minced
  Italian seasoning 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Zucchini 3 Medium, cut in 1/2 inch slices
  Canned olives 1 Pound, drained (Medium Ripe, Not Pitted, 1 Can)
  Cherry tomatoes 12 Ounce (1 Basket)
  Mushrooms 1⁄2 Pound (Whole Small Fresh Variety)
  Canned artichokes 18 Ounce, marinated, drained (Three 6 Ounce Each Jars)
  Lettuce 1 (As Required)
Directions

MAKING
1. The dressing for the recipe should be prepared by mixing first 8 ingredients from the ingredient list.
2. In a large bowl, place zucchini, olives, tomatoes and mushrooms.
3. Cover it with marinade and put the preparation in freezer for next 12 hours.
4. Add artichokes in it and mix all ingredients together.

SERVING
5. Take a shallow bowl or platter and make a bed of lettuce onto it.
6. Place the refrigerated preparation on the lettuce bed.
7. Sprinkle the marinade finally over the vegetables immediately before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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4.125
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 784 Calories from Fat 615

% Daily Value*

Total Fat 70 g108.1%

Saturated Fat 9.2 g46%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1948.8 mg81.2%

Total Carbohydrates 37 g12.4%

Dietary Fiber 14.9 g59.6%

Sugars 9.1 g

Protein 11 g21.3%

Vitamin A 154.5% Vitamin C 128.3%

Calcium 25.4% Iron 40%

*Based on a 2000 Calorie diet

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Lucia'S Vegetable Salad Recipe