Italian Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp salad with mixed greens, fresh vegetables, olives, pepperoncini, chickpeas, and Parmesan in a homemade Italian vinaigrette. Zesty and herbaceous, it's a classic pasta dinner companion.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups (loosely packed) chopped romaine lettuce (or mixed greens, or lettuce of choice)
- 1 small cucumber (chopped)
- ¼ small red onion (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup canned chickpeas (rinsed and drained)
- ½ cup pitted kalamata olives
- ½ cup sliced pepperoncini
- ¼ cup shredded Parmesan cheese
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon honey (or more, to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 861mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 346mg
- Calcium
- 119mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 861MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.