1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (239g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 220
Calories from Fat 138		(62%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 706mg		29%
Potassium 567mg		16%
Total Carbohydrate 19.3g		6%
	Dietary Fiber 7.2g	28%
	Sugars 2.6g
Protein 4.5g		9%
detailed view... how is this calculated?

Mediterranean Marinated Salad

Recipe #367829 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: dianegrapegrower
Apr 25, 2009

An easy, tasty mixture of vegetables, marinated in balsamic vinegrette. Holds well, so great for picnics or potlucks. Best when all vegetables are cut to similar size. Avocado may not be an authentic addition, but we like it - change the vegetables to suit what you have and what you like. You may have to adjust the salt, depending on whether you use olives and feta cheese or not.

SERVES 4 (change servings and units)

Ingredients

3/4 cup canned chick-peas, drained and rinsed
2 celery ribs, chopped
4 green onions, chopped
3/4 cup tomato, diced
1 small avocado, diced
1 cup cauliflower floret
1/4 cup Spanish olives, halved
1/4 cup roasted red pepper, chopped
1/4 cup feta cheese, crumbled (optional)
1/2 cup canned artichoke heart, drained and chopped (optional)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Directions

1
Combine all vegetables and cheese in a medium bowl. Sprinkle with garlic powder, salt, and pepper. Drizzle with olive oil, then vinegar. Toss until vegetables are coated, and serve.