Once Upon a Chef · by Jennifer Segal★ 4.9 (281)
Big Italian Salad
NUTRITION · PER SERVING—
CAL 15%·PRO 7%
CARBS 11G14% OF CAL
3G FIBER6G SUGAR2G OTHER
FAT 28G87% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Italian salad with fresh vegetables, herbs, and a bright vinaigrette. Crunchy and refreshing, perfect alongside pasta or pizza.
sideitaliansalad⚙️ food processorgluten freevegetarian
View the full recipe on Once Upon a Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup loosely packed fresh Italian parsley leaves
- 1 cup loosely packed fresh basil leaves
- ¼ teaspoon dried oregano
- 2 cloves garlic, (peeled)
- 1/3 cup red wine vinegar, (best quality such as Pompeian Gourmet)
- ¾ cup extra virgin olive oil, (best quality such as Lucini or Colavita)
- Heaping 3/4 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons honey
- 1 large head romaine lettuce, (or 3 hearts, washed, dried and cut into large, bite-sized pieces)
- 1 large red bell pepper, (chopped)
- 1 cup seeded and chopped hothouse cucumbers
- 1 to 2 carrots, (peeled into ribbons)
- Handful grape tomatoes, (halved)
- Handful pitted olives
- Ricotta Salata or Feta, (crumbled to taste)
At a glance
PER SERVING
CAL 15%·PRO 7%
CARBS 11G14% OF CAL
3G FIBER6G SUGAR2G OTHER
FAT 28G87% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 463mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 478mg
- Calcium
- 92mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.