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Ingredientes
- 1 (14 ounce) can artichoke hearts
- 1 (7 ounce) jar salad olives or possibly 1 c. pimento stuffed olives, cut in half
- 1 (8 ounce) can mushrooms
- 1/4 c. oil
- 1/4 c. red wine vinegar
- 1 teaspoon chopped garlic
- 1 T dry parsley
- 1 1/2 teaspoon dry sweet basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Direcciones
- Drain artichoke hearts; rinse with cold water and cut in half. Drain olives and mushrooms. Gently mix well liquid removed vegetables in large bowl. In jar mix remaining ingredients and shake well till blended. Toss dressing with vegetables. Stir occasionally. Cover salad lightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 289 | |
| Calories from Fat 280 | 97% |
| Total Fat 31.69g | 40% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 45mg | 1% |
| Total Carbs 1.73g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.39g | 0% |
| Protein 0.52g | 1% |
