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Salad Provencal

Charles.Durand's picture
  Green peppers 2 , cut into strips
  Oil 1⁄4 Cup (4 tbs) (Part Salad Oil And Part Olive Oil)
  Ripe firm tomatoes 3 , washed and cut in pieces
  Bermuda onion 1⁄2 , peeled and sliced
  Fresh mushrooms 4 Ounce, cleaned and sliced lengthwise
  Whole pitted ripe olives 12

Fry the green pepper strips in the oil until partially tender.
Remove strips to a bowl.
Add the tomatoes, onion, mushrooms, and olives; toss.
Shake well in a covered jar, 4 parts oil (halfsalad oil and half olive oil, including the oil from frying), 1 part white wine vinegar, salt and pepper to taste, and 1 cat clove garlic.
Remove garlic before pouring dressing over salad; toss gently until well coated.
Marinate at room temperature about 1 hour, turning occasionally.
Sprinkle generously with freshly ground black pepper

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 749 Calories from Fat 582

% Daily Value*

Total Fat 67 g102.6%

Saturated Fat 7.8 g38.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 393.7 mg16.4%

Total Carbohydrates 39 g12.9%

Dietary Fiber 11.1 g44.3%

Sugars 21 g

Protein 10 g19.4%

Vitamin A 83.7% Vitamin C 487.7%

Calcium 7.9% Iron 15%

*Based on a 2000 Calorie diet

Salad Provencal Recipe