Warm Salad with Artichoke Hearts, Roasted Peppers, Mozzarella
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm salad of sautéed artichoke hearts and roasted peppers with fresh mozzarella on a bed of cold romaine, dressed with balsamic vinegar. Contrasting temperatures and a simple, sophisticated flavor profile.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 teaspoons extra virgin olive oil (divided)
- 1/4 cup chopped red onion
- 1/3 cup chopped roasted peppers
- 4 artichoke hearts (canned, cut in quarters)
- 1 tablespoon capers
- 1 1/2 tablespoons balsamic vinegar
- 2 ounces diced fresh mozzarella
- 1 1/2 cups chopped romaine hearts
- pinch salt and black pepper (to taste)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 1693mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 269mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1693MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.