Italian Tossed Salad

Name: Italian Tossed Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp About balsamic vinegar; 113 grams quart (about dandelion leaves, tough stems removed; 118 milliliters canned red cherry peppers, stemmed, seeded, and sliced (keep small ones whole); 118 milliliters canned pepperoncini chilies, stemmed, seeded, and sliced; 227 grams quarts (about torn bite-size pieces escarole leaves; 79 milliliters minced fresh basil leaves; 2 cloves garlic, minced; 118 milliliters ripe green olives, drained; 118 milliliters canned lupini beans or garbanzos, drained; 59 milliliters salt-cured black olives; 1 Tbsp About extra-virgin olive oil; 79 milliliters minced parsley; 170 grams red onion (about , thinly sliced; 118 milliliters thinly sliced prepared peeled roasted red peppers; 10 servings Salt and pepper

The recipe Italian Tossed Salad is ready in about 45 minutes and is definitely an amazing gluten free and vegan option for lovers of Mediterranean food. This recipe serves 10. This side dish has 96 calories, 3g of protein, and 4g of fat per serving. Head to the store and pick up onion, olive oil, salt and pepper, and a few other things to make it today.

Instructions

In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic.

Ingredients you will need

Roasted Red Peppers