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 Jar marinated quartered artichoke hearts, drained
1 cup Chopped cucumber
0.6666666666666665 cup Chopped Red Onion
0.5 cup Pitted greek olives, chopped
0.5 cup Pepperoncini
0.33333333333333326 cup Minced Fresh Parsley
0.33333333333333326 cup Minced Fresh Basil
5 Anchovy fillets, chopped
2 tablespoon Olive oil
2 tablespoon Red wine vinegar
2 Garlic cloves, minced
0.5 teaspoon Salt
0.5 teaspoon Fennel seed, crushed
0.25 teaspoon Dried oregano
0.25 teaspoon Crushed Red Pepper Flakes
0.25 teaspoon Pepper
Nutrition value
123
calories per serving
11 g Fat2 g Protein4 g Carbs3 g FiberOther
Current Totals
11 g Fat
2 g Protein
4 g Carbs
3 g Fiber
MacroNutrients
Carbs
4 g
Protein
2 g
Fiber
3 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
47 mg
Iron
1 mg
Vitamin A
1025 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
40 mcg
Vitamin B12
0 mcg
Vitamin C
36 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
31 mg
Manganese
1 mg
Phosphorus
32 mg
Selenium
1 mcg
Zinc
0 mg
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