Instead of offering dinner guests an ordinary lettuce salad, serve this zesty vegetable dish! With pepperoncinis, anchovy fillets, olives and artichoke hearts, each colorful bite is brimming with flavor. Gretchen Barnes, Fairfax, Virginia.
1/10 Jar marinated quartered artichoke hearts, drained
1/10 cup Chopped cucumber
0.07 cup Chopped Red Onion
1/20 cup Pitted greek olives, chopped
1/20 cup Pepperoncini
0.03 cup Minced Fresh Parsley
0.03 cup Minced Fresh Basil
1/2 Anchovy fillets, chopped
1/5 tablespoon Olive oil
1/5 tablespoon Red wine vinegar
1/5 Garlic cloves, minced
1/20 teaspoon Salt
1/20 teaspoon Fennel seed, crushed
0.03 teaspoon Dried oregano
0.03 teaspoon Crushed Red Pepper Flakes
0.03 teaspoon Pepper
Nutrition value
123
calories per serving
11 g Fat2 g Protein4 g Carbs3 g FiberOther
Current Totals
Fat
11g
Protein
2g
Carbs
4g
Fiber
3g
MacroNutrients
Carbs
4g
Protein
2g
Fiber
3g
Fats
Fat
11g
Vitamins & Minerals
Calcium
47mg
Iron
1mg
Vitamin A
1025mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
40mcg
Vitamin B12
0mcg
Vitamin C
36mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
31mg
Manganese
< 1mg
Phosphorus
32mg
Selenium
1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment