Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. Patricia Levenson, Santa Ana, California.
1 can Water packed artichoke hearts, rinsed, drained and quartered
1 cup Thinly sliced roasted sweet red peppers
0.5 cup Fresh basil leaves, thinly sliced
0.33333333333333326 cup Thinly sliced red onion
0.25 cup Greek olives, quartered
3 tablespoon Capers, drained
Dressing
0.25 cup Balsamic vinegar
3 tablespoon Minced Fresh Parsley
3 tablespoon Olive oil
3 tablespoon Lemon juice
2 tablespoon White wine vinegar
3 teaspoon Minced Fresh Thyme Or 1 Teaspoon Dried Thyme
1.5 teaspoon Minced fresh marjoram or 1/2 teaspoon dried marjoram
1.5 teaspoon Minced fresh oregano or 1/2 teaspoon dried oregano
1 Garlic clove, minced
Nutrition value
468
calories per serving
22 g Fat14 g Protein53 g Carbs16 g FiberOther
Current Totals
22 g Fat
14 g Protein
53 g Carbs
16 g Fiber
MacroNutrients
Carbs
53 g
Protein
14 g
Fiber
16 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
200 mg
Iron
9 mg
Vitamin A
2383 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
107 mcg
Vitamin B12
0 mcg
Vitamin C
71 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
133 mg
Manganese
1 mg
Phosphorus
204 mg
Selenium
23 mcg
Zinc
2 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
