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Salad Provencale

Snacks.n.Salad's picture
Salad provencale is prepared with broiled red and green bell peppers along with tomatoes and cooked eggs. With added anchovy fillets and herb dressing, this salad provencale recipe is easy to prepare yet appealing and healthy.
  Red peppers 2
  Green peppers 2
  Firm tomatoes 6 , peeled and thickly sliced
  Hard boiled eggs 6
  Anchovy fillets 300 Gram
  Black olives 1 Cup (16 tbs)
  Herb dressing 2 Cup (32 tbs)

Wash and dry the peppers, then broil them quickly, turning frequently until the skin has charred on all sides.
Remove the skin under cold water, then cut the peppers lengthways into 6 or 8 pieces.
Wash off the seeds and remove excess fiber, then pat dry.
Arrange the slices of tomato in the bottom of a large flat serving dish.
Sprinkle with some of the dressing, cover with the pieces of green pepper, sprinkle with more dressing, add the pieces of red pepper and sprinkle again with dressing.
Shell and slice the hard boiled eggs and put on top of the red pepper.
Add the rest of the dressing.
Arrange anchovy fillets in a lattice pattern on top and place an olive in the center of each square.
Chill before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 234 Calories from Fat 110

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 252.3 mg84.1%

Sodium 1530.6 mg63.8%

Total Carbohydrates 18 g6.1%

Dietary Fiber 3.2 g12.8%

Sugars 9.9 g

Protein 12 g23.5%

Vitamin A 57.3% Vitamin C 188.7%

Calcium 8.4% Iron 13.6%

*Based on a 2000 Calorie diet


Salad Provencale Recipe