Italian Vegetable Salad

3 hours Prep: 10 minutes Cook: 0 minutes

208 calories per serving view nutrition facts

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16	ounce can	mixed vegetables	drained
16	ounce can	chickpeas (garbanzo beans)	drained
1/4	cup	scallions, spring or green onions	chopped
1/2	cup	celery	chopped
1/4	cup	olive oil
3	tablespoons	vinegar
1	teaspoon	sugar
1	teaspoon	basil
1	each	garlic clove
1/2	cup	olives	ripe, sliced
1	cup	cherry tomatoes	quartered
2	tablespoons	parsley leaves	chopped

Combine mixed vegetables, beans, onion and celery in bowl.

Make dressing of oil, vinegar, sugar, basil and garlic; blend Let stand several hours or overnight to marinate.

Add olives, tomatoes and parsley before serving.

Nutrition Facts

Serving Size 171g

Amount per Serving

Calories 208 44% of calories from fat

Vitamin A	34%		Vitamin C	18%
Calcium	5%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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by Mark R. Vogel

The other day I was having lunch with a friend of mine. A fellow epicurean, he frequents upscale eateries and possesses an above...

I made two versions using this recipe. I omitted the tabasco sauce in one version, for the children. We all enjoyed it.

Reviewed by RMS

Photo by owenk

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