PUTTANESCA SALAD

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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

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 18

6 medium tomatoes, quartered
1 medium sweet red pepper, chopped
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup chopped cucumber
2/3 cup chopped red onion
1/2 cup pitted Greek olives, chopped
1/2 cup pepperoncini
1/3 cup minced fresh parsley
1/3 cup minced fresh basil
5 anchovy fillets, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first ten ingredients. In a small bowl, whisk the remaining ingredients. Pour over tomato mixture; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 486mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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