Italian Fresh Vegetable Salad

Name: Italian Fresh Vegetable Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams can water-packed artichoke hearts, rinsed, drained and quartered; 946 milliliters fresh baby spinach; 158 milliliters canola oil; 59 milliliters minced fresh basil; 237 milliliters thinly sliced fresh mushrooms; 2 teaspoons garlic powder; 473 milliliters grape tomatoes; 1 small green pepper, sliced; 2 teaspoons ground mustard; 1 teaspoon honey; 64 grams can sliced ripe olives, drained; 113 grams cup shredded part-skim mozzarella cheese; 118 milliliters sliced pepperoncini; 1 small sweet red pepper, sliced; 237 milliliters thinly sliced red onion; 118 milliliters red wine vinegar; 1 bunch romaine, torn; 1 teaspoons salt; 1 medium zucchini, thinly sliced

Italian Fresh Vegetable Salad is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 53 calories, 2g of protein, and 3g of fat each. This recipe from Taste of Home requires honey, baby spinach, ground mustard, and basil. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

In a large bowl, combine the salad ingredients. In a small bowl, whisk the vinaigrette ingredients.

Ingredients you will need

Vinaigrette

Equipment you will use

Whisk

Bowl

Just before serving, pour 3/4 cup vinaigrette over salad; toss to coat. Refrigerate remaining vinaigrette for another use.

Ingredients you will need

Vinaigrette

Equipment

Whisk

Bowl

Ingredients

Servings:

397grams

can water-packed artichoke hearts, rinsed, drained and quartered 946milliliters

fresh baby spinach 158milliliters

canola oil 59milliliters

minced fresh basil 237milliliters

thinly sliced fresh mushrooms 2teaspoons

garlic powder 473milliliters

grape tomatoes 1small

green pepper, sliced 2teaspoons

ground mustard 1teaspoon

honey 64grams

can sliced ripe olives, drained 113grams

cup shredded part-skim mozzarella cheese 118milliliters

sliced pepperoncini 1small

sweet red pepper, sliced 237milliliters

thinly sliced red onion 118milliliters

red wine vinegar 1bunch

romaine, torn 1teaspoons

salt 1medium

zucchini, thinly sliced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Kumeu River Village Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 22 dollars.

Kumeu River Village Chardonnay

This wine was fermented 25% in old French oak barriques, and 75% in stainless steel tanks, so there is very little oak influence on either nose or palate. This has allowed the vibrant fruit to show through beautifully with lively lime and lemon aromas and a flinty, mineral edginess with hints of fig and white peach.The weighty mid-palate also shows peachy ripeness along with crisp acid minerality that gives the wine a refreshing cleansing quality. This wine is delightful as an aperitif, and even better to drink with fish and shellfish.